How to Smoke Chicken Thighs | Mad Scientist BBQ

In this video I show you how to make the most underrated barbecue item. Use code MADSCIENTISTBBQ12 to get up to 12 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at bit.ly/3vLj7ls!
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Edited by Erica Yoder / ericacyoder
Videography by JD Stewart
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[@andreak3507]

1. Season skin-on thighs with 50/50 mix salt & pepper. Larger granules of salt and pepp preferred. 2. Smoke thighs, skin side up, at 200 F to 225 F for about an hour or until a meat thermometer reads in the 150s F. Skin should be in the 180s F. 3. Bump smoker temperature up to 300 F and continue to smoke until meat thermometer reads as 185 F. 4. Meanwhile mix ACV and your favorite bbq sauce in a tray or bowl to achieve a runny consistency. Consistency should still have viscosity and not runny as water. 5. When thighs are 185 F, dunk and flip each thigh in your BBQ/ACV sauce mixture and place them back on the grill. 6. Continue to smoke until sauce thickens up and looks nice and shiny. 7. Plate it up and eat delicious chicken! (Wrote it out for my own reference but I hope Mad Scientist has a recipe blog or something for this in the future!)

[@greenidguy9292]

It’s annoying that he doesn’t post the recipe in the description.

[@jamesthelemonademaker]

You are a legend💯💯

[@drdrew3]

@@greenidguy9292 He doesn’t write the recipe in the description because many people would then not bother to watch the video. Part of his income is derived from the number of video views.

[@Fullautozombies]

Awesome, thank you for this. I've watched the video twice already and just couldn't remember the temps.

[@nickchristopoulos8138]

@@greenidguy9292 are you paying him for this info? he spends alot of time doing what he does.. just appreciate that you can watch it..

[@IconTactical]

I follow a ton of barbecue channels on KZbin. This dude is killing it. From the tips, to the video production, it's top tier.

[@Dad_Lyon]

You Know it's a BBQ channel by the music hahah.

[@flashy91100]

Aye sarnt

[@christiansaenz35]

@@flashy91100 😂

[@danquaylesitsspeltpotatoe8307]

00:15 why is his identical twin brother doing that part he even sounds different?

[@wmrrock]

I was gifted the MASTERCLASS series which has Aaron Franklin teaching BBQ. I have learned more from your videos than anything that Aaron teaches in his MASTERCLASS. Thank You for all you do. Please let me know when/if you decide to teach an IN PERSON class. Whatever the cost would be, its will be worth it.

[@danielploy9143]

Oh slap!!!

[@chasecook3854]

This is now my favorite thing to cook on my smoker. It's so easy, relatively fast to cook, and always delicious. I sometimes like using a fajita style seasoning instead of glazing which works great too. We eat this at least twice a month now.

[@uacmarine19]

It also helps that it doesn’t hurt the wallet that bad 😂

[@clydebarrow3182]

GReat videos. I would love to see a synopsis in the description with just a brief description of the cooking process. For example, smoke at 225 for 1 hour, then increase the temperature to 350 for 20 minutes, or whatever the case maybe.

[@michaelmashburn6068]

same here, I would love a quick overview of times/cooking temps

[@emmanuelblanquez1430]

Just watch the video. He said 200-225 for about an hour than crank it up to 300 till chicken gets internal temp of 180ish and than coat with sauce for another 15 min to glaze.

[@thedalillama]

I make these all the time and they are very forgiving timewise. My total cooking time is usually 45 minutes. They'll still be juicy after an hour.

[@Internetprolet1312]

@@emmanuelblanquez1430 yeah i know but then again. Sometimes I watch the video before the cook to get an idea of what I’m doing and then the day I want to cook I have to watch it again and write down everything. That’s a bit annoying but otherwise great videos

[@blacksheep337]

He goes more by temp and fat rendering than time. Smoke at 225 till temp is 150ish then crank up 300 and cook till temp is 185 then glaze till the sauce is set for me it’s 8 to 15 min depending on the sauce and sugar content

[@aaronrountree1894]

Man, Sweet Baby Rays cut with vinegar is my go to sauce for chicken too. Great video as always!

[@artblackwood7936]

The flip from no facial hair to facial hair freaked me out:) The quality of your information, presentation and editing has become quite refined. Thankyou for what you are doing here. My first offset smoker is showing up this morning and I can't wait to put what I've learned from you into practice.

[@benwagoner9741]

How’d your first smoke go? I got my first offset 6 weeks ago and it’s been amazing!

[@joem7755]

It reminded my of the old Star Trek episode where they ran into a planet of doubles and there was a evil spock with a goatee.

[@icedavis6680]

Love the videos. Would be awesome if you put cooking times and temps in your video descriptions!

[@slackreviews]

I used this as a guide for the second cook on my Weber Summit Kamado. Used lump charcoal and smoked with cherry wood chunks. It turned out amazing!

[@ShovelChef]

You're the first thing, and the most frequent thing on my BBQ playlist. It started with that brisket comparison, and the hits keep coming. Also, chicken was the first thing I ever smoked, so I'm glad it's getting some love here.

[@spenzalii]

Need to give this a try this summer. For years I'd brine my thighs and get them on the smoker, which turn out fantastic. But 'less is more' some times, so I'll give this a shot

[@autown]

Maybe I missed it, but would have been nice to know the time between checking temps more or less.

[@johnwatz4955]

I tried your 2 hours @ 225, and 30 minutes at 325 today on my Pitts & Spitts 850 pellet smoker using Jealous Devil pellets and that was the best chicken I had smoked in years. I had a smoke tube in the cook chamber as well. Tasted like it came off an offset smoker. 👍🏼👍🏼👍🏼

[@gbear1030]

You did 2 hrs? He said 1 ..

[@johnwatz4955]

@@gbear1030 sir I heard him say 2 @ 225 and 1 @ 325. Jeremy used a Pitts & Spitts 1250, I have the smaller P & S 850. Yes, I did 2 hrs & 225 with a smoke tube & about 45 minutes @ 350, when I temped them they were 175-182 or so & they were delicious. I sprayed the skin w olive oil prior to seasoning, the skin was not rubbery, it was crisp. Cooked on my bottom shelf, might have gotten a bit crispier on the top or if I would’ve patted dry & placed in the fridge for a few hours to dry the skin more. Give it a shot!

[@eyecandy7475]

Thank you for ur smoking techniques uve brought back my passion for smoking an grilling

[@praetorxyn]

Man I bought a pack of thighs to try something just like this, but I wasn't paying attention and bought boneless skinless ones. I was so pissed, but I cooked them anyway and they were still better than breasts.

[@davidcohrs1]

how did u coo them? ive had a pack for a while frozen

[@praetorxyn]

@@davidcohrs1 I have an SnS Kamado with a Slow N Sear in it, so I just cooked them indirectly until they were probling around 175 or so and then moved them over to put a bit of a sear on them for a few minutes. I just seasoned them with a rub I had, if memory serves it was Kent Rollins' Red River Ranch Original. Meat Church Holy Voodoo would be good as well, but I have someone spice intolerant in the house. I usually like to dry brine with kosher salt the nighht before and use a salt-free rub, but I've never heard of anyone doing thighs that way because of the skin.

[@5316north6]

Chicken thighs were the first thing I tried on my smoker! So good ! Let’s see some country ribs next Jeremy!!!

[@chaiveyreid]

Great video!! Still learning how to manage my offset..my chicken skin was rubbery..thanks for all the info..keep smoking

[@rxharp]

So was mine, but everything else was good. Still figuring out pellet smoker but think i needed to turn it to higher temp sooner than later.

[@CTifer]

I'm the same way. The meat is amazing, but I throw away my skin, which is the best part usually. I gotta learn how to get good smoke, but still time it right to get some crispy skin, or at least rendered properly...

[@brucefrazure8623]

In my opinion...the complement about chicken is amazing because it's a simple less flavorful piece of meat. That complement you received means your flavor profile amazed people. Keep up the brilliant work & please add a few Masterbuilt 1050 smokers to your collection!!!

[@thomass5169]

To that BBQ sauce and apple vinegar. Try adding mustard (not too much) and Cheyenne pepper to your liking. That little heat adds desire.

[@ryanh6378]

Chicken thighs are one of my favorite things to smoke because they're easy, relatively quick, and cheap. With chicken I like an Alabama style white sauce. Had it for the first time a few years ago and I really like it with thighs or smoked wings!

[@rickkienzlen]

the badass song in this video is called Virginia Highway by Tigerblood Jewel also love this video very informative thanks bro

[@LittleBearBBQ_Food_Original]

The Chicken round is my most favourite round to judge at KCBS Gigs, as it is often the most flavourful both in terms of smoke, seasoning and sauce (if any). Jolly good stuff!!!

[@Swoop180]

My late mother use to make some kind of buttermilk based marinade she would soak the chicken thighs in for about an hour before they hit the pit, they came off the pit a beautiful chocolate brown color with abundant flavor and beaucoup juice! I wish I would have paid more attention to my parents when they were doing meal prep together.

[@SoGodDamnLonly]

Man, we are waiting for the Franklin bbq secrets series!

[@JW-ob1gb]

I have an electric smoker, which are pretty underrated. I had to change the timing a bit, doing 190 then 275, instead of 220 then 300. Otherwise, pretty much did this recipe exactly. IT WAS AMAZING! I gave some to the neighbors too and they LOVED it!

[@ImTellingYallItsSabotage]

Thank you for posting this. We have an electric smoker too so this may be why our skin was leathery. I’ll adjust the temps to see if that helps.

[@andrewwise6806]

What’s the purpose of the fire basket inside the pit at the 4:04 minute mark? Or am I seeing things?

[@wealthedge]

Made these with a Traeger. Came out exactly like homeboy said. Thighs have always been my favorite since I was a kid. Amazing recipe!

[@Fazman81]

This is exactly how my pops makes his chicken and its always amazing. Great vid man keep up the amazing work. Saludos from Dallas, Texas.

[@nickcopeland885]

These are weekday game changers. I say weekday because I do them in the pellet grill without having to mess with a fire. Don’t get me wrong I will do them anytime I fire up the pit too because you’re right, they are cheap at Costco. One tip I do and I take a page out of the hot wings playbook. Add a stick of melted butter to the sauce that’s been sitting on the smoker. One, who doesn’t like butter? Two, it gives the sauce a better adhesion without thickening up the sauce after you thinned it out some. 👍🏼 Anyways, love the videos! If you are ever in North Texas let me know!

[@ac158]

You win!!!! Thanks for the barbecue sauce tip

[@StreaminFreedom]

And this will be Sunday dinner tonight!! Thanks

[@fishyyyyyy77]

I have to say, I watched this video yesterday just before i took my brisket out to cool at room temp, and ran down to my local butcher who cut up a dozen thighs for me on the spot. By the time I got back it was time to put the brisket in the esky (cooler)... But i digress, whilst the brisket was resting, i cooked this chicken and holy cow it was the best chicken i ever have eaten!

[@danmcconnell5941]

You have to try the Cornell method. It's not a smoked technique, more of a hotter/faster way, works best for smaller birds. But its the only way I do chicken pieces now

[@RustyOutdoors101]

Mine is on the smoker now. Can’t wait to try them.

[@stevenewen8113]

Great videos. I'm inspired to try an offset smoker now because of this channel.

[@2005Pilot]

Tons of Fun!!! Bonus- AMAZING BBQ!!

[@BARROTJASON2]

Dude. Just got a commercial smoker for my new kitchen. Great tips and videos. We have smoked chicken thighs on the menu. Can't wait.

[@thelachers]

Just followed this for lunch, the family loved it. Waiting a few more hours on the pork shoulder now.

[@billgoobinhoffer4705]

Love your videos!!! I’m going to smoke chicken thighs tomorrow following this. THANK YOU!!!

[@ArtManalo]

You make everything look so easy and simple! Thumbs up!

[@iTriguy1]

Right on, chicken thighs (and legs) are awesome and so hard to mess up.

[@title214]

I wish I was your neighbor!

[@alveus8205]

I love chicken thighs. I smoke them on my Weber kettle all the time. Not underrated in my mind, but perhaps to others.

[@pedrosanator]

Followed the instructions for the cook. SKIN was nice and crunchy pre-glaze but after the glaze it got chewy and tough.... still trying to figure out what went wrong!

[@waterisgold]

I just smoked three lb of chicken thighs with Hickory and Applewood on my Offset Smoker yesterday🔥🔥🔥🔥 used my canned tomatoes I Grew From The Garden to make a homemade barbecue sauce

[@atmbbq]

Thank you for this video

[@Gurkenkicker]

Hi what i'd like like to see / hear is the referred temperatures in Celsius on top of the Fahrenheit scale. I bet you got lots of international viewers and most of them will always have to recalc the temperature because they measure it Celsius. Thanks and greetings from Germany! Btw. good job on yourt content - i am amazed!

[@Aristocob]

That fat didn’t render, it surrendered! Looks really good, Jeremy.

[@bryanin82]

Awesome video as always! Do you have rough times for your low heat and high? I like having the baseline when I do my cooks. Keep up the amazing work!

[@jamesv.7058]

Thats how I do my thighs too! Sometimes I do Jamaican Jerk sauce on them and everybody will tell you "these are the best thighs"!

[@BattmanETX]

Thank you, sir. I was told it was the best chicken ever and I have to agree.

[@Kro_man_tx]

I am going to try this method with some chicken quarters today. Should be just as good. At least I hope.

[@tylerstuhr3083]

Going to try these today on the Oklahoma Joe's smoker i got for free. Thanks for advice

[@MadHouseBBQnyc]

You should do a chuck roast video. Or turkey breast.

[@plainOldFool]

Am I the only one who absolutely loves chicken thighs? I usually just grill boneless/skinless thighs since they cook so dang quick but I'm now inspired to give bone-in thighs the low-n-slow treatment. Bone-in/skin-on thighs are usually a bit cheaper too!

[@danemmerich6775]

I love your channel because of the SCIENCE!! Great simple recipie and yes that was very Juicy!!

[@nategibbons172]

3:49, love the eye roll!

[@19Silver67]

I haven't had my smoker going for 2 yrs. Couple weeks ago did pork buts and chicken thighs and the buts were great but I really like the chicken. I'd rather have smoked chicken than fried chicken.

[@dmaniac6371]

Just wanted to say thanks for the vids man appreciate you 🙌

[@joshboykin4796]

I was curious. In the video it almost looked like you put oil on the chicken. Did you oil and then salt and pepper or just s&p?

[@ImTellingYallItsSabotage]

This inspired us to make this recipe in our smoker this evening! It was so juicy and the sauce was great, but the skin was like leather for some reason. Any ideas of what we could have done wrong? We followed this to the T, so we are baffled. Thank you!

[@lgarcia1249]

Same for me but I realized I didn't salt brine the skin overnight. That removes all the moisture and helps the skin render and get crispy

[@hybridEP3]

Throw them on the barbeque @ 450-500f

[@shadimurwi7170]

Chicken goat cow liver also taste great

[@robertgonzalez986]

Man chicken thighs are my favorite I never smoked some before watching this makes me want to give a try. Love from Texas 817

[@darrenXparker]

They’re always overshadowing my other items and it is deflating. 😆 Just like throwing apples, Snickers pieces in some cool whip outshines the labor-intensive cakes and desserts.

[@joelong2430]

Awesome video man, keep them coming! You are a damn pro at cooking and the video production!

[@tylercartwright]

The goatee made me think I was seeing your evil twin!

[@ThatGuyFromArizona]

I have never had luck with bone in, skin on chicken thighs in my PitBoss Vertical. The skin always comes out thin, papery and crackley. I will follow your method to the letter. If it does not turn out I will go back to briquett kettles for my chicken.

[@ionafuamatu3045]

Just made it and the family loves it! Thanks for sharing! Subscribed 👍🏾

[@MrTeko75]

Bone in skin on chicken thighs are my fav.

[@busstin1]

i love smoked thighs they are better than any other piece of chicken imo,. great video

[@josephflanagan2527]

Never knew to take chicken that high a temp for connective tissue. Thanks dude!

[@Mopsink]

I will admit that I honestly prefer boneless chicken thighs in most of my chicken recipes. Glad that there is still a good way to make good bone in chicken

[@buddylewis2743]

Okay. I'm gonna try it.

[@juniorbarajas6897]

I’m new to the smoking world so I’m curious what type of wood do you use for this recipe? I didn’t see you mention the type of wood.

[@SuperMccausland]

Cool beard trick in the beginning.

[@kellyphillips4404]

Love the information ℹ️ ,.... watching from Kentucky “ The Bluegrass State “ thanks buddy

[@josephnicholson2593]

The 185 temp is only because it's bone in, anyone who has grilled a bone in ribeye will tell you that the meat near the bone will cook slower, that's why we blast the bone on the heat at the end to not overcook the steak. Luckily chicken thighs are so naturally juicy cooking above temp won't ruin the meat

[@carloscadena8976]

Chicken is my favorite cook

[@xavierp21]

You had me at the thumbnail pic lol awesome vid!

[@todd8666]

Hey mate .. Just a quick question, why did you not use the Franklins BBQ pit for this ??

[@2005Pilot]

He let Aaron’s secret out and Aaron repo’d his smoker!! 🤣

[@S550STANG]

It's weird how you or other channels post exactly what I'm smoking that day. Great minds think alike I suppose! Well I'm doing two spatchcocked birds today so close enough. Edit: what type of wood do you use for your smoker?

[@mkwillert]

He almost always uses oak. He also makes sure it's a clean burn so you don't get that creosote flavor. If you're using an electric smoker, oak chips can be too strong.

[@S550STANG]

@@mkwillert Yeah I normally get wood chunks that are in bags. Don't have too many wood suppliers in my area and I have an offset smoker. Had a eletric smoker for a bit and wasn't what I was after so i sold it to my buddy. It's rare if I have any smoke actually coming out 9f the stack. 95% of the time it's a clean burning fire. Well unless I've had a few drinks and don't keep a keen eye on it lol!

[@mkwillert]

@@S550STANG the electrics have their place, and it's what I have. Just don't have room for an offset (wish I did!). I don't think they produce a flavor like the offsets from what I understand. They're a different animal for sure. All the best to you!

[@S550STANG]

@@mkwillert Fair enough! Cheers buddy 🍻

[@jamesjungmann6205]

Really enjoyed your vlog. Chicken thighs are actually my favorite part of the chicken. I have never been a big fan of sweeten glazes, can you recommend another type of glaze. Thanks James

[@NoBSBeardReviews]

Great stuff! Need to add these to the list.

[@karlgustav5490]

in europe, recommanded internal temp for chicken is 74°c / 165F. no need to overcook.

[@kristopher1583]

did this with boneless but wasn't as juicy, going to try with bone and let you know how it goes thanks for the tips

[@noelgregory2840]

YOu should add information on how long the chicken thighs were out of the fridge before cooking.

[@justinpitts3640]

cooking this tonight

[@robbtwalters]

Absolutely love chicken thighs... exactly as you did them. Sooooooo good :)

[@felipemata2960]

Heating up the sauce helps thin it out also.

[@rudolphgutierrez5323]

Great job, I will definitely be trying this. Thanks

[@willyvasquez2431]

Messed me up with the beard of beard on 😂😂😂

[@DustanRodriguez]

What kind of wood is best for cooking chicken thighs?

[@brianhorst5860]

Awesome video, as always!!!!!

[@chriswhusker]

I know this is off topic of the video, but I saw your older video on how to cook a brisket where you put it fat side down on a smaller offset to protect the exposed meat from the heat. You recently said in another video that you typically put them fat side up and in your cheap offset vid it looked like you went fat side up there too. I know it depends on the size/style of smoker and where the majority of heat is coming from. I was thinking in a smaller offset (meat closer to the heat source) you may want to go fat side down. I'm sorry as I have a baby and just don't have the time to scour all of hour content, but I'm curious where you stand on the fat side up/down debate when it comes to my situation of having a smaller offset. Thanks and keep up the awesome content! Regards, a new subscriber.

[@bob.bobman]

Jeremy can turkey legs be smoked same temps and time with same results on skin and moist?

[@terrinewman7390]

I myself really like thighs and wings!!

[@robertflandrau4847]

Best chicken i've ever made. Still can't get the skin crispy. Is there a step that is implied that I'm missing? I've used kosher salt once and table salt once. Thx.

[@fredotcho]

Bathing instead of basting? great saucery trick 👍🏻

[@GeorgeGeo]

Shhh.. you going to drive the prices up! Nice simple technique.

[@richardalvarez9208]

Thank you, this looks pretty easy. I will try it

[@bethmahoney2233]

Perfect timing! Meijer has bone in skin on thighs right now for just .99/lb.

[@alexhansen7046]

Making these this weekend. Love these thighs.