Spiced Smoked Chicken Thighs with Applewood

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 applewood, seasoned with a balanced spice rub for a tender, flavorful meal. This American-inspired grilling recipe, ready in about 190 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 350 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: 40 min Cook: 150 min Serves 4 American cuisine 350 cal/serving

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Ingredients

8 pieces bone-in skin-on chicken thighs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
2 cups applewood chips
2 tbsp olive oil

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Instructions

Step 1: In a small bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp onion powder to form a spice rub.
Step 2: Pat dry 8 chicken thighs with skin and bone in, then rub them evenly with 2 tbsp olive oil before coating thoroughly with the spice rub; let rest for 30 minutes at room temperature.
Step 3: Preheat your smoker to 250°F, adding 2 cups applewood chips for a mild smoky flavor.
Step 4: Place the 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 nicely rendered and flavorful.
Step 5: Remove the chicken thighs from the smoker and let rest for 10 minutes before serving to allow juices to redistribute.