Lemon Pepper Chicken Thighs Recipe
Lemon Pepper Chicken Thighs
This recipe originally came from my cousin, Jonathon, who got it from someone else. The original version used boneless, skinless chicken thighs baked in a casserole dish. Jonathon switched to grilling boneless, skinless thighs, and I adapted it for smoking bone-in, skinless thighs.
This also works with chicken breasts. Follow the same process, but pull the breasts off the smoker once they reach 160°F so they don’t dry out.
Marinade
3–4 pounds chicken thighs
1/3 cup olive oil
2 teaspoons garlic powder
1 tablespoon Better Than Bouillon Roasted Chicken Base
2 tablespoons lemon pepper seasoning
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon smoked paprika
2 teaspoons onion powder
2 tablespoons lemon juice
2 tablespoons parsley
Marinate for 2–6 hours. Overnight is okay, but the lemon juice will eventually start changing the texture of the chicken if it sits too long. I’ve marinated for as little as 90 minutes, and it was still excellent—just a little less lemon-pepper flavor.
Before Smoking
Remove the thighs from the marinade and let the excess drip off. Don’t wipe them dry—you want the seasoning to stay on—but you also don’t want them swimming in oil.
Place the thighs on a rack for 15–20 minutes while the smoker heats up. This helps the surface become tacky so it takes on smoke a little better.
Smoking
Option 1 (Preferred)
Smoke at 225°F for 45–60 minutes.
Increase the smoker to 325–350°F until the thighs reach 175–185°F internal.
This produces better smoke flavor, more tender meat, and a better exterior texture. Bone-in thighs are at their best around 180°F, when the connective tissue has fully broken down.
Option 2 (If You’re Short on Time)
Smoke at 300°F for the entire cook.
Expect a total cook time of 60–75 minutes.
They’re still excellent—just a little less smoky.
Finish
When the thighs reach around 180°F, increase the smoker to 400°F (or transfer them to a hot grill for a few minutes) for a little extra browning. Since they’re skinless, there’s no skin to crisp, but the higher heat caramelizes the lemon and seasonings nicely.
About 10 minutes before they’re finished, brush them lightly with a mixture of melted butter, lemon juice, and a little parsley. It gives the chicken a bright finish while helping keep the exterior from drying out.