Smoked Chicken Thighs with Jalapeño Green Sauce

Name: Smoked Chicken Thighs with Jalapeño Green Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lbs bone-in, skin-on chicken thighs; 1/4 cup spicy brown mustard; 2 tbsp hot honey seasoning; 2 tbsp roasted garlic and onion powder blend; 2 lbs wood pellets for smoking; 6 cloves garlic, peeled; 2 jalapeños; 1 cup fresh cilantro, packed; salt, to taste; black pepper, to taste; 2 tbsp Greek yogurt; 1/4 cup olive oil

Smoked chicken thighs with crispy, rendered skin paired with a vibrant creamy jalapeño green sauce made from fresh cilantro, roasted garlic, and jalapeños. The spicy brown mustard and hot honey rub creates a flavorful crust while the bone-in thighs stay incredibly juicy throughout smoking.

🌍American 🏷️Smoked chicken 🏷️Chicken thighs 🏷️Grilled chicken 🏷️Bbq Jalapeño

🏷️

🏷️Cilantro

-0:00

nacho.cookinonTikTok

Total

1h 30m

Servings

8

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by nacho.cookin

-0:00

nacho.cookinonTikTok

Ingredients

5 lbs bone-in, skin-on chicken thighs
1/4 cup spicy brown mustard
2 tbsp hot honey seasoning
2 tbsp roasted garlic and onion powder blend
2 lbs wood pellets for smoking
6 cloves garlic, peeled
2 jalapeños
1 cup fresh cilantro, packed
salt, to taste
black pepper, to taste
2 tbsp Greek yogurt
1/4 cup olive oil

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Instructions

1
In a large bowl, combine the chicken thighs with spicy brown mustard, hot honey seasoning, and roasted garlic and onion powder.
2
Mix thoroughly with your hands until all the chicken is evenly coated.
3
Cover the bowl and refrigerate to marinate for at least a few hours.
4
While the chicken marinates, prepare the green sauce. Add garlic, jalapeños, cilantro, salt, pepper, Greek yogurt, and olive oil to a blender.
5
Blend on high until the sauce is completely smooth and creamy. Set aside.
6
Preheat your smoker or pellet grill to 350°F, filling the hopper with your choice of wood pellets.
7
Arrange the marinated chicken thighs directly on the grill grates.
8
Smoke for about 1 hour, or until the chicken reaches an internal temperature of 160°F.
9
Increase the grill temperature to 500°F to crisp up the skin.
10
Continue cooking until the chicken is beautifully colored and reaches a final internal temperature of 180°F.
11
Remove the chicken from the grill, place on a platter, and serve immediately with the jalapeño green sauce.

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Tips & Notes

Pro tips

Pat chicken thighs completely dry before applying the mustard and rub—this ensures the skin crisps rather than steams.
Use a meat thermometer inserted into the thickest part of the thigh without touching bone; pull at 165°F internal temperature to prevent overcooking.
Let smoked thighs rest for 5 minutes before serving to redistribute juices and keep meat tender.
Apply the rub generously and evenly over skin and underneath for consistent flavor and color development.

Substitutions

Spicy brown mustard → yellow mustard (milder flavor, less heat)
Fresh cilantro → fresh parsley (milder herb, less distinctive flavor)
Jalapeños → serranos (hotter; use 1-2 instead of 2 for similar heat level)
Hot honey seasoning → 1 tbsp honey + 1/2 tsp cayenne pepper (approximates the blend)

Storage & make-ahead

Store cooled smoked thighs in an airtight container in the refrigerator for up to 4 days; reheat gently in a 275°F oven for 10-15 minutes. Jalapeño sauce keeps refrigerated for 3-4 days.

Equipment

wood pellet smoker · meat thermometer · blender or food processor

Common Questions

How long do smoked chicken thighs take to cook?

Bone-in, skin-on chicken thighs typically smoke for 45-60 minutes at 225-250°F until the internal temperature reaches 165°F at the thickest part of the thigh.

Can I make the jalapeño green sauce ahead of time?

Yes, the sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Stir before serving.

What wood pellets work best for smoking chicken?

Mild fruit woods like apple or cherry are ideal for chicken. Avoid heavy woods like hickory alone; blend with fruit wood for balanced flavor.

How do I get crispy chicken skin when smoking?

Use bone-in, skin-on thighs, apply the rub directly to the skin, and maintain consistent smoker temperature between 225-250°F. Avoid spritzing the skin.