Smoked Chicken Thighs with Jalapeño Green Sauce
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.
Total
1h 30mServings
8Ingredients
Check what you already have. We'll leave it off your shopping list.
12 Ingredients
CookOS may earn a commission from Instacart orders.
Powered by
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Was this recipe helpful?
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.
Can I use boneless, skinless chicken thighs instead?
Yes, but cooking time reduces to 25-35 minutes and you'll lose the crispy skin texture that defines this dish.
