These Boneless Smoked Chicken Thighs are marinated in a simple seasoning and citrus mix, then smoke on the Traeger for the perfect juicy finish. They're so easy to make and brushed with bbq sauce. A Summer favorite and must try Smoker recipe!
Boneless Skinless Chicken Thighs are one of my absolute favorite grilling recipes. They're not too thick like bone-in thighs and always turn out juicy and delicious, without taking forever to cook.
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Why You'll Love This Recipe:
- The Smoker does the work. Minimal prep is required for this recipe, with just a simple marinade and no chopping.
- Quick. These Boneless Chicken Thighs take less than an hour to make, including the marinating time.
- Healthy. Packed with protein and the recipe uses olive oil to cook them, which is a healthy fat.
- Flavor Packed. The marinade adds spices with a touch of citrus, then they're lathered in bbq sauce for the best finish!
- Versatile. Serve this chicken with a side of Mediterranean Rice or Coconut Jasmine Rice for bowls, or check out this list on 21 sides to serve with bbq chicken. These are also great for meal prepping for bowls, salads and wraps during the week.
Love Traeger Smoker Recipes? Try these Traeger Baked Potatoes, Smoked Vegetables, Smoked Ribs, and Smoked Pork Butt.
Ingredients:
Boneless Skinless Chicken Thighs: Marinated and smoked to juicy and tender texture. I love the Smart Chicken brand because it's always clean and trimmed right out of the package. Chicken thighs are generally less expensive than breasts too, which make them a great option. Try these Oven Baked Boneless Chicken Thighs, Lemon Chicken Thighs with potatoes, and Mexican Chicken Thighs with Rice too.
Olive Oil: A base for the marinade and has a high burning point for the smoker, which means it won't burn onto the chicken exterior and create a bitter taste, like butter might do.
Lime Juice: Adds a citrus flavor and helps add acidity into the marinade to break down and tenderize the chicken.
Spices: A combination of garlic powder, paprika, chili powder, cumin and salt and pepper add flavor to the marinade.
BBQ Sauce: Use your favorite brand for this recipe. I prefer a thicker sauce, like Kinder's mild bbq or Stubbs, rather than a runny vinegar sauce that will drip off the chicken while smoking.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations:
Not big on bbq sauce? Use this Spicy Honey Mustard Sauce or Teriyaki Sauce.
Skin on chicken thighs, chicken breast or bone in chicken thighs can be substituted in this recipe. However, they will all reach 165 degrees at different times, so watch the internal temperature. Skin on boneless chicken thighs and chicken breast will cook at similar times, but the bone in thighs will take longer.
I'm using a Traeger smoker, but other smokers will work too.
For more easy Chicken recipes, try this Blackstone Chicken Breast, Chicken Chorizo Paella and Greek Chicken Tzatziki Wraps.
How to Make Boneless Smoked Chicken Thighs:
Step 1: Check that the smoker is full of pellets and clean the grill. Preheat the smoker to 375 degrees. Trim the chicken thighs and place into a large bowl. Pour in the olive oil, sprinkle in the spices and squeeze in lime juice. Toss to combine and allow it to marinate on the countertop for 15 minutes.
Step 2: Once the smoker reaches 375 degrees, add the chicken thighs to the grilling rack. Cover and cook for 10 minutes. Open and check internal temperature. Brush on bbq sauce. Cover for a few minutes.
Step 3: Flip and brush the other side with bbq sauce. Cover for a few minutes. Flip again and brush with remaining sauce. Cook until internal temperature reaches 165-170 degrees. It usually takes between 20-25 minutes. Note: I like to flip mine a few times with bbq sauce so it gets on the sticky side with some grill marks.
Step 4: Remove the chicken thighs to a cutting board or serving plate and tent with foil. Allow to sit for 5-10 minutes before serving or slicing.
Step 5: If desired, top with cilantro, jalapeño, and lime wedges. Serve and enjoy!
Expert Tips:
- Open and close the Traeger lid quickly to avoid big temperature drops.
- An instant read thermometer is really necessary when using the smoker. I highly recommend buying one to make your life easier and to avoid under cooking or over cooking chicken.
If you love grilling recipes, check out these Blackstone Philly Cheesesteaks and Blackstone Smash Burgers.
Recipe FAQs:
Chicken thighs should reach an internal temperature of 165-170 degrees. Check the thickest portion for the best reading.
Store the leftover chicken thighs in a sealed container in the fridge for up to 3 days. To reheat, place the thighs on a cookie sheet and cook in the oven at 350 degrees until warm. Another option is to dice up the chicken and warm up on the stovetop in a skillet over medium low heat until hot.
Check out my list on What to Serve with BBQ Chicken for 21 ideas of side dishes. I also love to make these simple bowls with rice, cilantro, jalapeño, lime and pineapple. Alway a win! 
More Chicken Recipes You Will Love:
If you tried this Boneless Smoked Chicken Thighs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Boneless Smoked Chicken Thighs
- Total Time: 45 minutes
- Yield: 4 Boneless Skinless Chicken Thighs 1x
Description
These Boneless Smoked Chicken Thighs are marinated in a simple seasoning and citrus mix, then smoke on the Traeger for the perfect, juicy finish. They're so easy to make and brushed with bbq sauce. A Summer favorite and must try Smoker recipe!
Ingredients
- 4 boneless skinless Chicken Thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ⅛ teaspoon pepper
- juice from ½ a lime
- ½ cup bbq sauce (I like a traditional thicker sauce, like Stubbs or Kinder sauce)
- Optional: Lime wedges, 1 teaspoon fresh minced cilantro and jalapeño slices for topping the chicken before serving.
Instructions
- Check that the smoker is full of pellets and clean the grill. Preheat the smoker to 375 degrees. Trim the chicken thighs and place into a large bowl. Pour in olive oil, sprinkle in the spices, and squeeze in lime juice. Toss to combine and allow it to marinate on the countertop for 15 minutes.
- Once the smoker reaches 375 degrees, add the chicken thighs to the grilling rack. Cover and cook for 10 minutes. Open and check internal temperature. Brush on bbq sauce. Cover for a few minutes.
- Flip and brush the other side with bbq sauce. Cover for a few minutes. Flip again and brush with remaining sauce. Cook until internal temperature reaches 165-170 degrees. It usually takes between 20-25 minutes. Note: I like to flip mine a few times with bbq sauce so it gets on the sticky side with some grill marks.
- Remove the chicken thighs to a cutting board or serving plate and tent with foil. Allow to sit for 5-10 minutes before serving or slicing.
- If desired, top with cilantro, jalapeño, and lime wedges. Serve and enjoy!
Notes
- Open and close the Traeger lid quickly to avoid big temperature drops.
- An instant read thermometer is really necessary when using the smoker. I highly recommend buying one to make your life easier and to avoid under cooking or over cooking chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: grilling
- Method: smoked
- Cuisine: southern
Holly says
Such an easy recipe & not intimating. Thank you for sharing!
Tara Smithson says
So happy to hear that and I'm so glad you tried that. The smoker can sound intimidating, but it's really not:)