Go Back

Maple-Bourbon Mustard Smoked Chicken Thighs

These Maple-Bourbon Mustard Smoked Chicken Thighs are smoky, juicy, and coated in a sticky maple-Dijon glaze with hints of bourbon and warm spices. Boneless, skinless chicken thighs cook quickly on the smoker while staying tender and flavorful. Finished with a caramelized glaze, this easy smoked chicken recipe is perfect for backyard dinners, meal prep, or casual entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1.5 to 2 lbs boneless, skinless chicken thighs
The Savory Rub
  • 1 tbsp kosher salt
  • 1 tbsp coarsely cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard seed
  • ½ tsp smoked paprika
The Maple-Bourbon Mustard Glaze
  • ⅓ cup pure maple syrup grade A dark preferred
  • ¼ cup bourbon
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tbsp unsalted butter

Equipment

  • smoker or pellet grill
  • Small mixing bowl
  • Measuring cups & spoons
  • Small saucepan
  • Whisk
  • Basting brush
  • Tongs
  • Meat thermometer
  • Knife & cutting board

Method
 

  1. Preheat your smoker to 275°F to 300°F using your chosen wood chunks or pellets.
  2. Unroll the boneless thighs and trim away any large, loose pockets of hard fat. In a small bowl, mix together all the rub ingredients. Season the thighs generously on all sides.
  3. While the smoker finishes heating, combine the bourbon, maple syrup, Dijon mustard, apple cider vinegar, and Worcestershire sauce in a small saucepan over medium heat. Bring to a gentle simmer for 5 to 7 minutes to burn off the sharp alcohol edge and let it reduce slightly. Whisk in the butter until melted and glossy, then remove the pan from the heat.
  4. Place the seasoned thighs flat on the smoker grates. Close the lid and smoke for 30 to 35 minutes, or until the internal temperature in the thickest part of the meat reaches 155°F to 160°F.
  5. Generously brush the warm maple-bourbon glaze over all sides of the chicken. Close the lid and let them smoke for another 5 to 10 minutes.
  6. Remove the chicken from the smoker the moment the internal temperature hits 170°F to 175°F. Let them rest for 5 minutes and drizzle with any extra glaze left in the pan.