Smoked Boneless Chicken Thighs (Juicy Traeger Recipe)

Smoked Boneless Chicken Thighs are juicy, smoky chicken thighs cooked at 275°F with a tangy BBQ-lime marinade, simple dry rub, and a sticky BBQ finish. These Traeger boneless chicken thighs take about 80 to 90 minutes to cook, making them an easy option for weeknight dinners, meal prep, or summer cookouts. My lower-temperature method gives the chicken more time to pick up smoke flavor while keeping the thighs tender, then a final brush of BBQ sauce adds even more flavor and that saucy finish.

Why I Smoke Boneless Chicken Thighs at 275°F

I make chicken on my Traeger all the time, from Smoked Chicken Breast to Smoked Chicken Drumsticks, but boneless skinless chicken thighs are one of my favorite cuts when I want something easy. I'll often smoke a batch on Sunday so I have a flavorful protein ready for quick lunches during the week. They're faster and easier to serve than bone-in thighs, yet they still stay tender and take on plenty of smoky flavor.

I've found that 275°F is the sweet spot for these Traeger boneless chicken thighs. It gives the chicken enough time to pick up smoke flavor without turning dinner into an all-day project. The thighs usually take about 80 to 90 minutes, so this method sits right between low-and-slow smoking and hot-and-fast grilling.

Chicken thighs can taste a little flat when BBQ sauce is only brushed on at the end, so I build the flavor in layers. The chicken starts in a tangy BBQ-lime marinade, then gets coated with a smoky dry rub before going onto the pellet grill. A final brush of BBQ sauce gives the smoked chicken thighs that sticky, savory finish without covering up the flavor from the smoker.

As a certified nutrition coach, I care about the ingredients I use, but dinner still has to taste really good. I stick with avocado oil, fresh lime, simple spices, and a BBQ sauce made with ingredients I feel good serving my family. It's the same approach I use with most of my recipes: good ingredients, a dependable cooking method, and plenty of flavor.

I usually keep the rest of the meal simple and let the smoker do most of the work. Serve these with Traeger Baked Potatoes and Smoked Asparagus, then add Hot Honey Mustard Sauce on the side if you want something extra for dipping.

Ingredients You'll Need

• Boneless, Skinless Chicken Thighs: The star of the recipe. I like boneless thighs for smoking because they cook faster than bone-in chicken, are easy to slice for meal prep, and stay tender on the pellet grill. Their richer dark meat flavor works really well with smoke and BBQ seasoning.
• Avocado Oil: This is my go-to cooking oil for grilling and smoking. It has a mild flavor and helps the dry rub cling evenly to the chicken without competing with the smoky BBQ flavor.
• Coconut Sugar: Just a little balances the savory spices and helps create that sweet and smoky BBQ flavor. I use coconut sugar often in my homemade rubs when I want a touch of sweetness without using regular brown sugar.
• Onion Powder: Adds savory flavor and rounds out the seasoning without overpowering the chicken.
• Mustard Powder: One of my favorite additions to a BBQ dry rub. It adds a subtle tang that pairs really well with the lime and BBQ sauce.
• Sea Salt and Black Pepper: Simple, but they matter. Salt seasons the chicken all the way through, and black pepper adds a little bite to the rub.
• Smoked Paprika and Chili Powder: These add warm, smoky flavor before the chicken even hits the Traeger. Smoked paprika works especially well here, but regular paprika will work in a pinch.
• Lime Juice: Fresh lime adds a bright, tangy flavor that keeps the BBQ marinade from tasting too sweet or heavy.
• BBQ Sauce: I use Primal Kitchen Classic BBQ Sauce because I like its simple ingredient list, but use a BBQ sauce you already enjoy. Half goes into the marinade, and the rest gets brushed over the chicken near the end of smoking for that sticky BBQ finish.

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

How To Make Smoked Boneless Chicken Thighs

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Pat the chicken thighs dry with paper towels. Add them to a large bowl and drizzle them with avocado oil. Sprinkle on the coconut sugar, onion powder, mustard powder, sea salt, smoked paprika, chili powder, and black pepper. Toss well to evenly coat the chicken.

Step 2.  Squeeze in the lime juice and ½ cup of BBQ sauce, and toss again until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 3. Preheat your smoker to 275°F. I use a Traeger pellet grill, but any pellet smoker works great. Remove the chicken from the fridge while the smoker preheats. Once the pellet grill reaches 275°F, place the boneless skinless chicken thighs directly on the grill grates. Close the lid and smoke for 60 minutes.

Step 4. After 60 minutes, flip the chicken thighs and brush them with the remaining BBQ sauce. Continue smoking for another 20-30 minutes, or until the thickest part of the chicken reaches 165°F. Remove the chicken from the smoker and let it rest for 5-10 minutes before slicing and serving.

Best Wood Pellets For Traeger Smoked Chicken Thighs

The wood pellets you use will change the flavor of smoked boneless chicken thighs, but you don't need to overthink it. Hickory and cherry are my favorites for this recipe because hickory gives the chicken a deeper smoky flavor, while cherry adds a little sweetness and great color. Apple, pecan, and maple are good choices if you want something milder.

Storage And Reheating

• Refrigerator: Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the chicken in a 300°F oven or in a covered skillet over medium-low heat until heated through. Add a small splash of broth if the chicken seems a little dry.
• Meal Prep Tip: I often make a batch on Sunday, then slice the chicken as I need it for quick lunches during the week. Keep the thighs whole until you're ready to eat them so they stay tender, then use them in wraps, salads, grain bowls, or alongside rice and vegetables.