Marinated Boneless, Skinless Smoked Chicken Thighs


Smoky and slightly spicy chicken thighs with a tender and moist interior. The type of hot honey used will have a big impact on how spicy your thighs are; the extra-hot honey has a kick to it. The chicken thighs have a thin smoke ring with a deep mahogany color on the surface of the thighs thanks to the marinade and smoke. Great on a biscuit with extra-hot honey or on a buttered and toasted brioche bun.

low angle looking at a chicken thigh sandwich with marinated boneless, skinless smoked chicken
Prep Time:
20 mins
Cook Time:
1 hrs 55 mins
Additional Time:
2 hrs
Total Time:
4 hrs 15 mins
8 chicken thighs


  • ½ cup soy sauce

  • ½ cup dark brown sugar

  • cup 1/4 cup hot honey (such as Mike's Hot Honey®)

  • 1 large shallot, finely chopped

  • 6 cloves garlic, minced

  • 1 tablespoon chili powder

  • 3 pounds boneless, skinless chicken thighs

  • 2 teaspoons cornstarch

  • 2 teaspoons water

  • 2 teaspoons kosher salt

  • 2 teaspoons ground black pepper


  1. Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.

  2. Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.

  3. Stir together cornstarch and water in a small metal bowl until combined.

  4. Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.

  5. Sprinkle chicken thighs evenly with salt and pepper.

  6. Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.

Nutrition Facts (per serving)

308 Calories
12g Fat
18g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 308
% Daily Value *
Total Fat 12g 16%
Saturated Fat 3g 17%
Cholesterol 105mg 35%
Sodium 1495mg 65%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 30g
Vitamin C 2mg 10%
Calcium 40mg 3%
Iron 2mg 13%
Potassium 376mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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