My easy method for Pellet Grill Chicken Thighs brings together rich, smoky flavor and crisp, golden skin with a straightforward two-stage cooking method. Starting low and slow on a pellet grill allows the chicken to absorb deep wood-fired flavor, and the final sear over high heat crisps the skin. The simple seasoning mix keeps the focus on the natural taste of the chicken.
Smoked and Grilled Chicken Thighs
Chicken thighs are one of my favorite proteins to make. Not only are they forgiving and delicious, but they tend to be a good bang for your buck, too. Shop sales and freeze the excess for an easy, satisfying meal.
Not only are these good for a simple dinner, but if you make them in bulk you can use the meat for so many different things. You can debone and chunk up for salad and pasta. You can remove the meat, boil all of the bones, and make a delicious homemade chicken soup.
Why You’ll Love This Dish
- Crispy skin – High-heat grilling at the end gives the skin a great texture without drying out the meat.
- Smoky flavor – Cooking low and slow lets the chicken absorb plenty of smoke.
- Simple seasoning – Garlic pepper and salt are all you need to bring out the best in this cut.
- Hands-off process – The pellet grill does most of the work, giving you time to prep sides or relax.
- Versatile result – Pairs well with a variety of sauces or sides for any type of meal.
Pellet Grill Chicken Thighs Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Bone-In Chicken Thighs – This cut holds up well to long cooking and stays juicy; bone-in adds extra flavor.
- Garlic Pepper – A bold, aromatic spice blend that adds depth without overpowering the chicken.
- Salt – Enhances the natural flavor of the meat and helps the skin crisp up.
Grilled Spicy Chili Garlic Chicken Thighs
How To Make Chicken Thighs in the Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the Grill – Set your pellet grill to 250°F with the lid closed and let it come to temperature.
- Season the Chicken – Rub the chicken thighs all over with garlic pepper and salt.
- Smoke the Chicken – Place thighs skin-side up on the grill grates. Smoke for 1 hour.
- Crisp the Skin – Increase heat to 450°F, flip thighs skin-side down, and grill until the skin browns and crisps.
- Check and Finish – Flip them back skin-side up, check internal temperature (look for at least 165°F), then remove and serve hot.
FAQ
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through to maintain crisp skin.
Can I prep this ahead of time?
You can season the chicken up to 12 hours in advance and store it covered in the fridge. This can actually improve the flavor and help the skin dry out slightly, aiding crispness.
What are good substitutions for garlic pepper?
Use a mix of black pepper, garlic powder, and a pinch of crushed red pepper if garlic pepper isn’t available.
What wood pellets work best for this?
Hickory or applewood give a nice balance of smoky and slightly sweet flavor, but mesquite works if you prefer a stronger smoke.
Traeger Vietnamese-Style Chicken Thighs
Serve This With…
- Grilled Corn on the Cob
- Creamy Coleslaw
- Roasted Garlic Mashed Potatoes
- Buttery Jalapeño Cheddar Cornbread
Pellet Grill Chicken Thighs
Ingredients
- 4 pounds bone-in chicken thighs
- 2 tablespoons garlic pepper
- 2 teaspoons salt
Instructions
- Preheat your pellet grill to 250°F.
- Place the chicken thighs on the grill grates, skin-side up, and let smoke for 1 hour.
- Turn the heat up to 450°F, flip the thighs so they are skin-side down, and let grill, checking frequently. Once the skin is as browned and crisp as you like it, flip them back over so the skin is up, and temp the chicken. If it is at least 165°F, it is done.
- Remove and serve hot.