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In a prior post, I showed a time consuming method for smoking chicken thighs that gives a great tender skin but is a pain in the pants. I am lazy but the result was so good, I decided to experiment with it further. I like honey mustard so I made PIA Honey Mustard Thighs.

I started by taking the skin off a chicken thigh. Using a sharp knife, I carefully scraped the fat layer off the skin. This was difficult because the cheap chicken thighs I had purchased in bulk had obviously been machined processed and they looked like the chicken had been in a knife fight.

I just worked carefully scraping the fat. You will note that the fat builds up on the knife and you have to clean it frequently.

Then I applied some barbecue rub to the chicken thigh. You can use any rub you like. I used my Basic BBQ Rub. I wrapped the scraped skin around the thigh and put it on a plate. I repeated with each thigh. I sprinkled the thighs with salt, pepper, onion powder and garlic powder.

I put enough melted butter in a roasting pan to cover the bottom 1/8 inch deep. I added vegetable oil to the butter until the mixture was 1/4 inch deep.

I put the chicken in the roasting pan, skin side down. I put the pan in a smoker that had been preheated to 275 F. I smoked for 45 minutes.

While the chicken was smoking, I put 40 ml (3 tablespoons) of honey in a microwave safe container. I put 1 minced garlic clove in the honey. I microwaved for about 25 seconds, until the honey is liquid. I mixed in 15 ml Dijon mustard and set it aside.

I turned the thighs in the butter mixture to coat and put them skin side up on the grill of the smoker. I smoked to an internal temperature of over 170 F, about another 45 minutes.

I microwaved the honey mixture to make it liquid again and brushed it over both sides of the thighs. I smoked for 10 minutes longer to set the sauce.

I brought the thighs in and tented them under foil. Let them rest for five to ten minutes.

I served it with coleslaw and garlic toast.

The Verdict:

The skin was wonderful, just like the prior effort. Very tender and bite through. When you take a bite, it doesn’t pull of the chicken.

It isn’t rubbery at all. It just makes a great coating on the moist chicken meat.

The honey mustard gives a great sweet/spice combination and makes the chicken glisten!

I really like this.

The Old Fat Guy.

PIA Honey Mustard Thighs

PIA Honey Mustard Thighs


  • 6 chicken thighs
  • 10 ml (2 teaspoons) barbecue rub
  • 2 ml (1/2 teaspoon) salt
  • 2 ml (1/2 teaspoon) pepper
  • 2 ml (1/2 teaspoon) onion powder
  • 2 ml (1/2 teaspoon) garlic powder
  • melted butter
  • oil
  • 40 ml (3 tablespoons) honey
  • 10 ml (2 teaspoons) Dijon mustard
  • 1 clove garlic, minced


  1. Remove the skin from a thigh. With a very sharp knife, carefully scrape the fat layer from the skin.
  2. Trim any visible fat from the thigh..
  3. Sprinkle with barbecue rub.
  4. Wrap the skin around the thigh.
  5. Repeat with remaining things.
  6. Sprinkle the salt, pepper, onion powder and garlic powder over the thighs.
  7. Put 1/8 inch of melted butter in a roasting pan. Add 1/8 inch of oil.
  8. Put the chicken in the roasting pan, skin side down.
  9. Smoke at 275 F for 45 minutes.
  10. While the chicken is smoking, add the garlic to the honey and microwave a few seconds until the honey is liquid. Add the mustard. Set aside.
  11. Turn the chicken in the butter mixture to coat and put it on the smoker rack, skin side up..
  12. Smoke to an internal temperature of 170 F, about 45 minutes.
  13. Microwave the honey mixture until liquid.
  14. Brush the thighs with the honey mixture.
  15. Smoke for 10 minutes.
  16. Bring the chicken in and let it rest under foil for 5 to 10 minutes.
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