TexasBBQRub Smoked Chicken Thighs
Bone-in, skin-on chicken thighs marinated with Italian dressing and TexasBBQRub, then smoked low and slow. The rub goes under the skin for deep flavor penetration, and a finishing dusting ties everything together.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 6 lb bone-in, skin-on chicken thighs (about 12-14 pieces)
- 1/4 cup TexasBBQRub (reserve 1 Tbsp for finishing)
- 1/2 cup Italian dressing (zesty style works great)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp olive oil (optional, for extra moisture)
- Wood chunks or chips: apple or hickory (for a mild-sweet smoke)
Instructions
- Prep the Rub-Marinade: In a bowl combine Italian dressing, Worcestershire sauce, and 3/4 of the TexasBBQRub. Stir until the rub dissolves into a brownish liquid.
- Season Under the Skin: Slip a finger under the skin of each thigh and gently pull up to create a pocket. Push as much of the rub-marinade as possible under the skin.
- Rub the Exterior: Sprinkle the remaining TexasBBQRub evenly over the skin side of each thigh. Pat lightly to adhere.
- Rest: Let the thighs sit uncovered in the refrigerator for 30 min to 2 hr. This helps the skin dry for a better bark.
- Preheat Smoker: Set the smoker to 200-225 degrees F (low-and-slow). Add a handful of apple or hickory wood chunks.
- Smoke: Place thighs skin-side up on the indirect rack. Smoke until the internal temperature reaches 165 degrees F in the thickest part of the thigh (avoid the bone). This usually takes 2-2.5 hours at 225 degrees F.
- Rest and Finish: Remove thighs, tent with foil, and let rest 10 min. Sprinkle the reserved 1 Tbsp TexasBBQRub for a final flavor boost before serving.
Bill's Pitmaster Tips
- Thighs are the most forgiving cut on the bird — they stay juicy even if you overshoot the temp a bit.
- The Italian dressing trick works just as well here as it does on the whole bird.
Pro Tips
- Apple adds a light fruitiness; hickory gives a deeper, slightly smoky note. Mix half-and-half for a balanced profile.
- After smoking, you can finish the thighs on a hot grill or under a broiler for 2-3 min per side to crisp the skin without overcooking the meat.
- Spritz the thighs with a 50/50 water-apple juice mixture every 45 min if your smoker runs very dry.
- Always verify the internal temperature is at least 165 degrees F before serving.
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