If you love bold flavor, smoked chicken thighs are about to be your new go-to. Boneless, skinless thighs cook faster than leg quarters, soak up that smoky goodness, and stay super juicy. Make a bunch at once and you have food for days and you can freeze it for later!!

Carribean jerk or Cajun seasoning gives them a spicy, garlicky kick that pairs perfectly with a kiss of wood smoke. Whether you’re serving them straight off the smoker, chopping for tacos, or slicing over salads, this recipe is simple, quick, and absolutely loaded with flavor.

Check out my ways to use leftover smoked chicken thighs

Tips:

Pick your wood wisely: Pecan and apple give a sweeter smoke, while hickory leans bolder. Pair the wood to how strong you want that Cajun flavor to come through.
Don’t skip the oil: A light coating of olive oil helps the seasoning stick and creates a better crust.
Temperature check: Boneless thighs finish fast—start probing around the 40-minute mark so they don’t overcook.
Want more char? After smoking, crank the grill to 400°F and sear each side for that blackened Cajun look and taste.
Meal prep friendly: These thighs reheat beautifully. Smoke a big batch and use them all week in wraps, bowls, and sandwiches.

Avery J

Smoked Boneless Skinless Chicken Thighs – Carribean Jerk or Cajun!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Servings: 8

Ingredients Method

Ingredients

2 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp Cajun or jerk seasoning store-bought or homemade
1 tsp smoked paprika optional, for extra smoky depth
1 tsp garlic powder
½ tsp black pepper
½ tsp cayenne pepper optional, for more heat
Lemon wedges for serving

Method

Season chicken: Pat thighs dry and toss with olive oil. Mix Cajun or jerk seasoning, paprika, garlic powder, pepper, and optional cayenne. Coat chicken evenly. Marinate in the fridge overnight if possible.
Preheat smoker: Heat Kamado Joe or smoker to 225–250°F using indirect heat. Add hickory, pecan, or apple wood.
Smoke chicken: Place thighs directly on the grate and smoke for approximately 30–45 minutes, or until the internal temperature reaches 165°F. Transfer finished pieces to an aluminum pan to collect their juices.
Optional sear: Increase heat to 400°F and sear chicken for about 1 minute per side for extra char.
Rest and serve: Let chicken rest for 5 minutes. Serve with fresh lemon wedges.