Crispy Pecan Pellet Chicken Thighs
Learn how to make crispy pecan pellet grill chicken thighs with juicy meat and smoky flavor using simple steps and the perfect temperature
Servings: 4 People
Ingredients
- 6 Bone In- Skin On Chicken Thighs
- 2 tbsp Olive Oil
- 3 tbsp BBQ Rub
- Pecan Wood Pellets or Preferred Flavor
Instructions
- Start by trimming any excess fat or loose skin from the chicken thighs. Keeping them neat helps prevent burning and promotes even cooking. Once trimmed, drizzle a small amount of olive oil over each piece and rub it in thoroughly to coat all sides. This step not only helps the seasoning stick but also plays a key role in crisping the skin
- Next, place the chicken thighs on a cooling rack set over a tray. Begin seasoning on the underside first, making sure to coat evenly. Flip them over and season the skin side generously, ensuring full coverage. Let the chicken sit for a few minutes until the seasoning begins to draw out moisture and becomes slightly tacky.
- Preheat your pellet grill to 350–375°F. Once the grill is fully heated and producing clean smoke, transfer the chicken thighs onto the grill grates. Make sure to space them out so air can circulate freely around each piece, which is essential for even cooking and crispy skin.
- Allow the chicken to cook undisturbed for about 30 minutes. At this point, check the internal temperature and continue cooking if needed. Most thighs will be ready around 35–40 minutes, reaching an internal temperature of 175–185°F for optimal tenderness.
- As the chicken finishes cooking, you’ll notice the skin tightening and crisping up while the juices run clear. Once done, remove the thighs from the grill and let them rest for a few minutes. This helps redistribute the juices and keeps the meat moist.
- Serve immediately while hot, pairing with your favorite sides.
Notes
- Cooking at 375°F gives the best balance of smoke and crispy skin
- Store leftovers in the fridge for up to 4 days
- Adjust seasoning and pellet flavor to suit your taste