Chicken Thigh Sliders

by Kevin H. on May 22, 2012 · 2 comments

Chicken Thigh Sliders Recipe

I like to mix things up when cooking for parties.  Burgers and dogs are great, but they get boring.  Plus, I like smoke.  Plus, people keep telling me they love when I bbq chicken.

So, unique + smoke + chicken = Chicken Thigh Sliders.

This makes so much sense it’s silly.  Boneless, skinless chicken thighs are cheap.  I bought a pack of 30 at Sam’s for less than a buck per pound.  They’re crazy easy to make.  Brine, sprinkle with chicken rub, smoke for 1-2 hours (or grill for 20 minutes), serve.  They’re diverse – use bbq sauce, mustard, pickles, cheese, lettuce – have a whole condiment bar set up for your guests!

Most importantly, of course, they’re fantastically delicious.

Chicken Thigh Slider RecipeThe most important piece to this is brine.  I know, I know, I’m beating a dead horse here.  But, whatever it takes for you to be a believer in brine.  I brine my thighs overnight – makes the next day that much easier.  Mix it up a bit – I used my basic brine recipe, but threw in about a cup of Italian Dressing for some extra zip.

The second most important piece is not to overcook.  Chicken is scary for many people – I get that.  It needs to be done, but when it’s overdone, it’s terrible.  So be careful with these little suckers.  I smoked mine at 225 for about 90 minutes – until the internal temperature of the thighs were 165-ish.

You could also grill over direct heat – with a handful of wood chips thrown in of course – for about 20 minutes.  They’re small, so over high direct heat they won’t take long.

Chicken Thigh Slider RecipeWhen your guests see that they get to make a sandwich out of a smoked chicken thigh, they will be giddy with excitement.  Nobody does this!  And I really don’t understand why.  I’m pretty sure you’re going to make this a standard at your bbq parties.

Chicken Thigh Sliders

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Chicken Thigh Sliders


  • Boneless, skinless chicken thighs
  • Chicken Rub
  • Brine
  • Condiments of your choice


  1. Brine thighs for half an hour up to over night.
  2. Rinse thighs and pat dry.
  3. Sprinkle thighs with chicken rub.
  4. Place over indirect heat on grill (or use your smoker) for 1 - 2 hours or when internal temperature reaches 160 degrees.
  5. Garnish as desired.

Leave a Comment

{ 2 comments… read them below or add one }

Scott hanson October 27, 2013 at 11:21 pm

I did the chicken thigh sliders for our Packer/Viking party tonight. They were great, I will definitly be doing them again. Go Packers!


Scott August 19, 2013 at 5:25 pm

what an awesome idea. i just smoked my first thighs yesterday and they were great. the slider idea it’s right alley, you just solved the weekends dinner dilemma


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