Smoked Boneless Chicken Thighs (Easy Traeger Recipe)

This easy and flavorful Smoked Boneless Chicken Thighs recipe is a total winner for an easy weeknight dinner or meal prep for the week. It's one of those recipes that checks all the boxes: juicy, smoky, simple to make, and packed with flavor. If you're like me and tired of dry, boring chicken, you are going to love this recipe, they are easy to make on your Traeger or any pellet smoker.

Sick of dry chicken or boring weeknight meals? I get it-cooking chicken thighs can feel like a gamble. Will they dry out? Will they taste bland? Not with this recipe!

These boneless, skinless smoked chicken thighs are foolproof-juicy, flavorful, and easy to make on your pellet grill. With a simple seasoning and a reliable cook time, you'll finally have a go-to recipe that delivers every time.

While many smoked chicken thigh recipes stick with bone-in cuts, I've found that smoked boneless chicken thighs are more my speed. They cook faster, are easier to slice and serve, and soak up that smoky flavor beautifully. Plus, if you prefer skinless cuts, this method keeps the chicken juicy without the skin. It's a win-win.

If you are looking for more easy smoker recipes, check out my Traeger Smoked Brisket, Smoked Ribs, Smoked Pulled Pork Butt, Traeger Kabobs, Smoked Whole Chicken, Traeger Smoked Cream Cheese, Traeger Smoked Salmon, or Traeger Grilled Salmon.

Ingredients You'll Need

• Boneless, Skinless Chicken Thighs: The star of the show! Boneless thighs are perfect for quick and easy weeknight meals. They cook faster than bone-in cuts, stay juicy, and are easy to slice. The skinless option keeps it lighter, while still delivering great flavor.
• Avocado Oil: Avocado oil is one of my favorite cooking oils. It has a mild taste and helps the seasoning stick to the chicken and locks in moisture while smoking. It also holds up well to high heat without breaking down, making it perfect for smoking or grilling.
• Coconut Sugar: A touch of sweetness balances the smoky and savory flavors in the rub. It also helps the chicken caramelize on the grill, creating a beautiful glaze. If you're a regular reader, you know I love using coconut sugar as it's unrefined, but still provides a similar texture and flavor as regular sugar.
• Onion Powder: Adds a savory, slightly sweet undertone that rounds out the BBQ profile.
• Mustard Powder: This ingredient gives the chicken a subtle tang and depth of flavor. It's a classic in BBQ rubs and works wonders with smoked meats.
• Sea Salt and Black Pepper: Both are essential for seasoning. Salt enhances all the flavors in the rub and helps the chicken stay juicy. Pepper adds a little kick and flavor.
• Smoked Paprika and Chili Powder: Both of these spices bring a warm, smoky depth to the chicken, even before it hits the smoker. If you don't have smoked paprika, regular will be just fine.
• Lime Juice: The lime juice adds brightness and helps tenderize the chicken. It's a simple hack that takes any BBQ chicken marinade to the next level.
• BBQ Sauce: I use store-bought BBQ sauce to keep things simple. My favorite is the classic version from Primal Kitchen, but you can use any flavor you like. It's made with all real food ingredients and no junk. If you use store-bought BBQ sauce, be sure to read the label and choose one that is free of added sugar, dye, and seed oils. Don't skip adding the sauce as it caramelizes as the chicken smokes, creating a sticky, flavorful finish. 

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Bone-In, Skin-On Chicken Thighs: If you prefer bone-in thighs, you can still use this recipe, but just adjust the cooking time by adding 20-30 minutes.  If you are not a fan of dark meat, you can swap the chicken thighs for chicken breasts.
• BBQ Sauce: I use a classic BBQ sauce in this recipe, but you can use your favorite BBQ sauce, or experiment with spicy, sweet, or tangy sauces to switch up the flavor profile.
• Dry Rub: Add cumin, garlic powder, or a little cayenne for a different twist. Also my Pulled Pork Dry Rub would work great here!
• Coconut Sugar: If you don't have coconut sugar, swap it for date sugar or honey.

Nadia's Expert Tips And Notes

• Marinate the Chicken: Marinating makes a difference; aim for at least 30 minutes, but up to 2 hours is best.
• For a stronger BBQ flavor, use wood pellets like hickory or cherry.
• Cooking time may vary based on the thickness of the chicken thighs and pellet grill temperature fluctuations. 
• Letting the chicken rest before slicing keeps it juicy.

What to Serve With Boneless Skinless Smoked Chicken Thighs

• Toppings: Drizzle with extra BBQ sauce for a sticky, flavorful finish, or add a squeeze of lime for a bright, tangy pop.
• Starches: Pair pellet smoker chicken thighs with Smoked Mac And Cheese, Smoked Baked Potatoes, Butternut Squash Feta Pasta, or Cottage Cheese Mashed Potatoes for a hearty, comforting side. Or go for a fresh contrast with my Smoked Baked Beans or Elote Pasta Salad.
• Veggies: Smoked Zucchini, Smoked Asparagus, Hot Honey Brussels Sprouts, Smoked Green Beans, or Roasted Carrots With Whipped Feta are some great veggie options. 
• Meal Prep Options: Slice the chicken and tuck it into wraps, grain bowls, or use it for meal prep in my high-protein pasta salad, Mexican chicken salad, or add it to my butternut squash feta salad, for easy, high-protein lunches.