Smoked Boneless Skinless Chicken Thighs

Boneless skinless chicken thighs cooking on a MGrills BBQ charcoal grill.

This recipe comes from Slothstradamus's food blog and can be found here:


  • Prep Time: 5 minutes
  • Cook Time: 2 Hours
  • Inactive Time: 18 Hours
  • Total Time: 20 Hours 5 Minutes


  • 8 boneless skinless chicken thighs
  • 2 bottles stout beer
  • 1 Tablespoon kosher salt
Dry Rub
  • 1 Tablespoon black pepper
  • 1 Tablespoon kosher salt
  • 1/2 Tablespoon dark chili powder
  • 1/2 Tablespoon garlic powder


  1. Add 6-8 thawed boneless skinless chicken thighs to a gallon size ziplock bag (or large container to brine chicken)
  2. Make the brine by adding two bottles of stout beer and 1 tablespoon of kosher salt. Mix well and pour the brine over the chicken. Brine overnight.
  3. Prepare the BBQ rub prior to cooking by combining black pepper, kosher salt, dark chili powder, and garlic powder. Mix until ingredients are well combined.
  4. Remove the chicken from the brine 1 hour before cooking. Pat dry with a paper towel and place on a cookie sheet for seasoning.
  5. Season the chicken to taste, making sure each side of the chicken is seasoned.
  6. Preheat the smoker to 250°F for indirect cooking.
  7. Spread the boneless skinless chicken thighs evenly on the cooking grate when smoker is preheated.
  8. Smoke the chicken for 60-90 minutes (depending on thickness) or until the internal temperature of the chicken reaches 165°F. We recommend using an instant read thermometer to verify the temperature reaches safe eating temperatures.
  9. Remove the chicken from the smoker when it reaches safe eating temperatures
  10. Wrap the chicken in foil and let it rest for 10 minutes before serving
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