Maple Blueberry BBQ Glazed Smoked Chicken Thighs

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 tangy blueberry-maple BBQ glaze for a unique smoky-sweet flavor. This American-inspired grilling recipe, ready in about 135 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 380 calories and feeds 4, 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: 120 min Serves 4 American cuisine 380 cal/serving

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Ingredients

8 pieces bone-in, skin-on chicken thighs
2 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
2 tbsp olive oil
1 cup fresh blueberries
1/3 cup maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1/4 tsp red pepper flakes

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Instructions

Step 1: Pat dry 8 bone-in, skin-on chicken thighs. Rub each thigh evenly with 2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder. Drizzle 2 tbsp olive oil over them and massage to coat thoroughly.
Step 2: Preheat smoker to 275°F using fruitwood like apple or cherry for a mild smoke. Place chicken thighs skin side up on the smoker rack and smoke for 1.5 to 2 hours until internal temperature reaches 165°F and skin is crisp.
Step 3: While chicken smokes, combine 1 cup fresh blueberries, 1/3 cup maple syrup, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1/4 tsp red pepper flakes in a small saucepan. Simmer over medium-low heat for 15 minutes, mashing blueberries occasionally, until sauce thickens and coats the back of a spoon.
Step 4: Remove chicken from smoker and brush generously with the warm blueberry-maple BBQ glaze. Let rest 5 minutes before serving with extra glaze on the side.