Smoked Skinless BBQ Chicken Thighs

These smoked skinless BBQ chicken thighs are the easy weeknight dinner I make on repeat all summer long. They are juicy, smoky, slathered in sticky BBQ sauce, and ready in just over an hour. No skin to worry about, no bones to navigate — just tender, flavor-packed chicken that everyone in the family actually eats.

Going skinless makes this recipe a leaner, kid-friendly option that still gets all that low-and-slow smoke flavor. The boneless thighs soak up the rub and sauce like a sponge, so every bite tastes amazing from the outside in. This step-by-step smoked skinless chicken thighs recipe shows you how to keep them super juicy without the skin to protect them — the trick is a quick olive oil rub and a steady 225°F smoker temp.

Prep takes about 10 minutes, and after that the Traeger does the work. Total time is around 1 hour and 20 minutes, mostly hands-off. If you don’t have a smoker, my Ninja Foodi Grill chicken thighs on The Top Meal are a great alternative, or try maple chicken in the air fryer for an even faster weeknight version.

Recipe Ingredients

Boneless skinless chicken thighs. 6 to 8 thighs, about 2 to 2½ pounds total. Buy fresh or thawed-from-frozen — both work great. And when I don’t have time to fire up the smoker, I just grab a Kirkland Signature rotisserie chicken from Costco and toss it with BBQ sauce — total cheat day move.

Olive oil. 2 tablespoons. Without skin to lock in moisture, the olive oil coating is what keeps these thighs juicy and helps the rub stick.

Garlic powder. 2 teaspoons.

Onion powder. 1 teaspoon.

Smoked paprika. 1 teaspoon. Adds extra color and gentle smoky flavor.

Salt and pepper. About 1 teaspoon kosher salt and ½ teaspoon black pepper, or to taste.

BBQ sauce. 1 cup — sweet, spicy, smoky, or homemade. Use whatever your family loves.

Optional add-ins:

• A pinch of cayenne pepper (¼ to ½ teaspoon) if you want a kick.
• For a blackened-style twist, swap the rub for blackened seasoning plus cayenne and finish with a squeeze of fresh lemon. Skip the BBQ sauce and serve over rice — so good.

How to Smoke Skinless Chicken Thighs on a Traeger

Skinless thighs cook differently than skin-on. Without that fatty layer to protect them, you want a steady low temperature and a moisture-friendly approach. No high-heat finish needed — just smoke, sauce, and pull.

Step 1 — Season the thighs

1. Pat the chicken thighs dry with paper towels. Even without skin, removing surface moisture helps the rub adhere.
2. Drizzle with olive oil and rub to coat each thigh on both sides.
3. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne if using.
4. Sprinkle the seasoning generously over both sides of each thigh. Press gently so it sticks.

Step 2 — Smoke at 225°F for about 1 hour

1. Preheat your Traeger to 225 degrees Fahrenheit. Apple, cherry, hickory, or pecan pellets all pair beautifully with chicken.
2. Place the thighs directly on the grates with a little space between them so the smoke circulates.
3. Smoke for 45 minutes to 1 hour, until the internal temperature hits about 160°F at the thickest part.

Step 3 — Glaze with BBQ sauce

1. Brush each thigh generously with BBQ sauce on both sides.
2. Continue smoking for another 15 to 20 minutes, brushing with a second coat halfway through if you like things extra sticky.
3. Pull when the internal temperature reaches 175°F. Thighs are best at this slightly higher temp — the connective tissue melts and the meat stays moist.

Step 4 — Rest and serve

1. Tent loosely with foil and rest for 5 minutes so the juices settle back into the meat.
2. Serve with extra BBQ sauce on the side, sliced over salads, tucked into wraps, or piled onto a plate with your favorite cookout sides.

Why You Will Love This Recipe

These smoked skinless BBQ chicken thighs are a leaner, easier alternative to skin-on thighs that still delivers all the smoky, saucy, fall-apart-tender flavor. No greasy skin, no bones to gnaw around — just juicy chicken in every bite. My kids actually prefer them this way because they’re easier to eat.

I also love this recipe for meal prep. Make a double batch on Sunday and you’ve got BBQ chicken ready for salads, grain bowls, wraps, and quesadillas all week. The smoke flavor only gets better the next day too.

Serving Ideas

Skinless smoked chicken thighs are super versatile. Try them:

• Sliced over a big green salad with ranch and corn.
• Tucked into wraps with coleslaw and pickles.
• Piled into a BBQ chicken bowl over rice with black beans and corn.
• Shredded for the easiest BBQ chicken sandwiches on brioche buns.
• Served with mac and cheese and a side of Trader Joe’s tater tots for the ultimate easy cookout plate.
• Diced into BBQ chicken quesadillas with melty cheddar.
• Chopped into a Cobb-style salad with bacon, avocado, and blue cheese.

Tips for the Juiciest Smoked Skinless Chicken Thighs

Don’t skip the olive oil coating. Without skin, the oil is what locks in moisture and keeps the rub stuck. It’s not optional here.

Cook to 175°F, not 165°F. I know food charts say 165°F, but dark meat is best at 175°F — the connective tissue melts and the texture goes from “fine” to “amazing.”

Sauce at the end. BBQ sauce burns easily because of the sugar. Brush it on during the last 15 to 20 minutes only.

Pick similar-sized thighs. Same-thickness pieces cook at the same rate, so nothing comes out dry while the others are still pink.

Try the blackened twist. Swap the rub for blackened seasoning, add a pinch of cayenne, and finish with a squeeze of fresh lemon instead of BBQ sauce. Serve over rice or in tacos — it’s a completely different vibe and so good.

Frequently Asked Questions

How long does it take to smoke skinless chicken thighs on a Traeger?

About 1 hour to 1 hour 20 minutes total at 225°F. The thighs hit 160°F internal in around 45 to 60 minutes, then another 15 to 20 minutes with BBQ sauce brings them up to 175°F.

What internal temperature should chicken thighs reach?

Dark meat is best at 175°F internal, not 165°F like white meat. The higher temperature melts the connective tissue and gives you tender, juicy thighs without drying them out.

Can I use bone-in skinless chicken thighs?

Yes! Bone-in skinless thighs work great too — just add about 10 to 15 extra minutes to the total cook time and use a probe thermometer to confirm 175°F at the thickest part.

Will skinless chicken thighs dry out in the smoker?

Not if you coat them in olive oil first and keep the smoker at a steady 225°F. The oil locks in moisture and the low temp prevents the meat from tightening up. Sauce in the last 15 minutes also helps seal everything in.

What’s the best wood for smoking chicken?

Mild fruit woods like apple and cherry are my favorites for chicken. Pecan is great too. Hickory works if you like a stronger smoke flavor. Avoid mesquite — it’s way too bold for poultry.

Can I make this recipe without a Traeger?

Definitely. Any pellet smoker, gas grill with a smoker box, or charcoal grill set up for indirect heat at 225°F will work. The technique stays the same.

Storage and Reheating

Store leftover smoked skinless chicken thighs in an airtight container in the fridge for up to 4 days. They’re a meal prep dream.

Freeze cooled thighs in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat in a 350°F oven covered with foil for 8 to 10 minutes, or in the air fryer at 350°F for 4 to 5 minutes. You can also slice them cold straight onto salads — no reheat needed.

You May Also Like

• Smoked bison ribs — lean, fall-off-the-bone ribs with a butter-honey wrap. The perfect next project if you loved this low-and-slow cook.
• Smoked pork belly burnt ends — sweet, sticky “pork candy” that disappears fast at every cookout.
• Smoked salmon— a sweet-and-savory smoked salmon that comes together quicker than you’d think.
• Ninja Foodi Grill chicken thighs — a quick indoor option with that same smoky-Cajun flavor when you can’t fire up the Traeger.

Hope you will love this smoked skinless chicken thighs recipe as much as my family does. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions!