clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Competition-Style Smoked Chicken Thighs with Dr. Pepper BBQ Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale
  • 2 lbs chicken thighs, bone-in and skin-on
  • Your favorite BBQ rub (enough to liberally season the chicken thighs)
  • 1 can of Dr. Pepper
  • 1 cup of your favorite BBQ sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: a pinch of smoked paprika or cayenne pepper for an extra smoky kick


  1. Season the Chicken Thighs:
    • Pat the chicken thighs dry with paper towels.
    • Season them all over with your chosen BBQ rub, as well as salt and pepper to taste.
    • Let them sit at room temperature for about 15-30 minutes to absorb the flavors.
  2. Prepare the Smoker:
    • Preheat your smoker to 250°F (121°C).
    • Place the chicken thighs on the smoker rack, skin side up, ensuring they are spaced out evenly.
  3. Smoke the Chicken:
    • Smoke the chicken thighs for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  4. Make the Dr. Pepper BBQ Glaze:
    • In a saucepan over medium heat, combine the Dr. Pepper, BBQ sauce, apple cider vinegar, Worcestershire sauce, honey, garlic powder, and onion powder.
    • Bring to a simmer, stirring occasionally until the sauce thickens and reduces by about one-third, which should take around 15-20 minutes.
    • If you’d like a bit of heat, add a pinch of cayenne pepper or smoked paprika.
  5. Glaze the Chicken:
    • In the last 15 minutes of smoking, brush the chicken thighs with the Dr. Pepper BBQ glaze. Continue to cook until the glaze is sticky and caramelized.
  6. Rest and Serve:
    • Remove the chicken thighs from the smoker and let them rest for about 5-10 minutes.
    • Serve hot with a side of coleslaw, grilled vegetables, or a rustic bread to soak up the extra glaze.
  • Author: Lucas Krammes
Recipe Card powered byTasty Recipes