Hickory-Smoked Chicken Thighs with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs smoked over hickory wood with garlic and rosemary for an aromatic and savory flavor. This American-inspired chicken recipe, ready in about 165 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1 tbsp kosher salt
1 tsp black pepper
4, minced garlic cloves
2 tbsp, chopped fresh rosemary
3 tbsp olive oil
2 cups hickory wood chips

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Instructions

Step 1: In a bowl, combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, and 3 tablespoons olive oil to create a marinade.
Step 2: Rub this marinade evenly over 6 bone-in, skin-on chicken thighs, coating under the skin as well. Let marinate in the refrigerator for at least 2 hours.
Step 3: Preheat your smoker to 250°F and add 2 cups of hickory wood chips soaked in water for 30 minutes.
Step 4: Place the marinated chicken thighs skin side up on the smoker rack and smoke for 2 to 2.5 hours until the internal temperature reaches 165°F and the skin is crisp.
Step 5: Remove the chicken from the smoker and let rest for 10 minutes before serving to allow juices to redistribute.