🔥 Smoked Tex-Mex Chicken Thighs | Juicy, Smoky, Bold Flavor Bombs! 🌶️🍗
These Smoked Tex-Mex Chicken Thighs are next-level good—juicy, tender, and bursting with bold southwestern flavor, all kissed with smoky perfection. Whether you’re firing up the pellet smoker or offset pit, this recipe is perfect for backyard BBQs, taco night, or a killer meal prep protein.
In this video, I’ll walk you through:
✅ A simple but flavorful Tex-Mex dry rub
✅ How to prep chicken thighs for max smoke absorption
✅ Smoking low and slow to juicy perfection
✅ Serving ideas: tacos, rice bowls, nachos, or straight off the board!
📌 Ingredients & full recipe below
📸 Tried it? Tag me—I’d love to see your smoker in action!
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🔥 Pro Tip: Let the thighs rest before slicing for max juiciness. Try them with smoked elote, pico de gallo, or over cilantro lime rice.
The Recipe
Ingredients:
- 2 lbs chicken thighs (bone-in, skin-on = flavor bombs)
- 1 tbsp smoked paprika
- 2 tbsp Meat Church Chili Seasoning
- 1 tbsp ground cumin
- 1 tbsp olive oil (helps that rub stick and gives crisp vibes)
- Salt and pepper to taste (optional depending on seasoning)
Instructions:
1. Preheat is for amateurs – skip it!
Wait until the “dirty” smoke has cleared and then place the chicken thighs directly on the warm Traeger grill grates, skin-side up. This method uses the grill’s warm-up phase to slowly render fat and build smoky flavor before hitting them with the hot stuff.
2. Mix the Rub:
Combine:
- 1 tbsp smoked paprika
- 2 tbsp Meat Church chili seasoning
- 1 tbsp ground cumin
- (Optional) Salt and pepper or a bit of Meat Church Blanco
Rub the chicken with olive oil first, then generously coat with the seasoning blend. Don’t be shy — flavor loves confidence.
3. Fire It Up – 0 to 400°F:
Set the Traeger to 400°F and let it ride.
After the “dirty” smoke has cleared. Let the chicken cook as the grill ramps up. It’ll slowly smoke and then roast as the temperature climbs — giving you both smoke flavor and crispy skin.
- Cook for about 30–45 minutes, until internal temp hits at least 165°F. Check the temp with your instant read thermometer. We highly recomend the Thermapen ONE
- Skin should be crispy, juices running clear, and your neighbors mysteriously sniffing the air in your direction.
4. Rest & Feast:
Remove the chicken from the grill, tent with foil, and let rest for 5–10 minutes. Then serve like the backyard pitmaster legend you are.