Slow-Smoked Hickory Chicken with Classic Coleslaw

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy chicken thighs slowly smoked over hickory wood until tender and smoky, paired with a crisp, tangy homemade coleslaw for a perfect BBQ combo. This American-inspired chicken recipe, ready in about 225 minutes, pairs bone-in chicken thighs, hickory wood chips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 8 pieces bone-in chicken thighs
• 2 cups hickory wood chips
• 3 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 4 cups cabbage, shredded
• 1 cup carrot, grated
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a bowl, whisk 3 tbsp olive oil, 1 tbsp salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder to make a marinade. Toss 8 bone-in chicken thighs in the marinade until fully coated and let rest for 30 minutes.
2. Step 2: Soak 2 cups hickory wood chips in water for 30 minutes. Preheat smoker to 225°F and add soaked wood chips to generate smoke. Place chicken thighs skin side up on the smoker rack and smoke for 2.5-3 hours until the internal temperature reaches 165°F and skin is beautifully smoky and tender.
3. Step 3: While chicken smokes, prepare coleslaw by combining 4 cups shredded cabbage and 1 cup grated carrot in a large bowl. In a separate bowl, whisk 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate coleslaw for at least 30 minutes to allow flavors to meld.
5. Step 5: Serve smoked chicken thighs hot alongside a generous scoop of coleslaw for a refreshing balance.