Maple-Bacon Glazed Smoked Chicken Thighs

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 drafted and published.

Juicy smoked chicken thighs finished with a sweet and savory glaze featuring maple syrup and crisp bacon for a flavor-packed dish. This American-inspired chicken recipe, ready in about 175 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 450 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: 40 min Cook: 135 min Serves 6 American cuisine 450 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1/3 cup maple syrup
4 slices, chopped bacon strips
2 cups applewood chips
2 tbsp unsalted butter

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Instructions

Step 1: Season 6 bone-in, skin-on chicken thighs evenly with 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika. Let rest for 30 minutes.
Step 2: Preheat smoker to 250°F and add 2 cups applewood chips for a mild, sweet smoke. Place chicken thighs skin side up on the smoker grate.
Step 3: Smoke the chicken thighs for approximately 2 hours until the internal temperature reaches 165°F and the skin is firm.
Step 4: While chicken smokes, cook 4 chopped bacon slices in a skillet over medium heat until crisp. Remove bacon and reserve fat.
Step 5: In the same skillet with reserved bacon fat, add 1/3 cup maple syrup and 2 tbsp unsalted butter. Simmer over low heat for 3-4 minutes until the glaze thickens slightly.
Step 6: Brush the maple-bacon glaze generously over the smoked chicken thighs, then return to smoker for an additional 15 minutes to set the glaze. Sprinkle with crisp bacon pieces before serving.