Smoky Pellet Grill Chicken Thighs with Pinot Noir BBQ Glaze

Juicy pellet grill chicken thighs coated in bold seasoning and finished with a rich Pinot Noir BBQ glaze. Perfect for weekend cookouts, this easy recipe brings smoky flavor and tender texture to your table with just a few simple steps.

If you ask me, nothing beats the aroma of pellet grill chicken thighs slow-smoking on a warm afternoon. There’s just something magical about how that low, steady heat works its way into the meat, locking in flavor and creating a mouthwatering crust on the outside. I’ve made this dish more times than I can count, especially during Florida summers when grilling becomes second nature.

Chicken thighs are especially forgiving and flavorful, thanks to their higher fat content and bone-in goodness. Add a smoky, fruit-forward Pinot Noir BBQ glaze? Oh honey, you’ve got something special. Whether you’re a first-time griller or a backyard pro, you’ll love pairing these thighs with something like this BBQ grilled chicken and rice for a hearty backyard dinner.

Let’s fire up the pellet grill and dive into this flavorful adventure together.

Main Ingredients for Pellet Grill Chicken Thighs (with Descriptions)

Here’s what you’ll need to make these pellet grill chicken thighs a hit:

• 6 Bone-In Chicken Thighs
  Rich, juicy, and perfect for grilling. Bone-in thighs hold flavor better and stay moist during longer cooks.
• 2 Tablespoons Extra Virgin Olive Oil
  Acts as a binder for the seasoning and adds a nice finish to the crispy skin.
• 1/4 Cup Chicken Seasoning
  Use your favorite BBQ rub or a mix of smoked paprika, garlic powder, brown sugar, salt, and pepper. It brings the bold!
• 1 Cup Pinot Noir BBQ Sauce
  This glaze is the star. Slightly sweet, deeply savory, and kissed with a hint of wine, perfect for finishing the thighs in style.

These essentials set the foundation for one finger-lickin’ recipe.

Additional Ingredients & Substitutes

Want to switch things up or work with what’s in your pantry? No problem. Here are some tasty additions or alternatives:

• Apple Cider Vinegar or Balsamic Glaze
  If Pinot Noir BBQ sauce isn’t available, a splash of balsamic vinegar in your favorite BBQ sauce adds similar depth.
• Fresh Herbs (like thyme or rosemary)
  Chop them up and mix into the seasoning for added aroma.
• Lemon Zest
  Adds brightness and cuts through the richness, especially tasty when served alongside pineapple chicken and rice for a sweet-savory combo.
• Smoked Sea Salt
  Great for enhancing smoky flavor if your grill is a bit light on smoke.
• Avocado Oil
  A high-smoke-point substitute for olive oil.

It’s always nice to know you’ve got options. Cooking should be fun, not fussy.

Expert Tips to Nail Pellet Grill Chicken Thighs

I’ve learned a thing or two over the years, and I’m happy to share my favorite tips to help you shine:

• Start with Dry Chicken
  Pat your thighs dry with paper towels before seasoning. It helps the skin crisp up beautifully.
• Let the Meat Rest at Room Temp
  Pull your chicken out about 30 minutes before cooking. Cold meat straight from the fridge won’t cook evenly.
• Use a Meat Thermometer
  You’re aiming for an internal temp of 175°F in the thickest part. This ensures juicy, fully cooked meat.
• Skin Side Down First
  Give the skin a head start on that golden color and crispy texture.
• Glaze at the End
  Don’t apply your Pinot Noir BBQ sauce too early, it can burn. Brush it on during the last 10 minutes of cooking.
• Let it Rest Again
  Give your grilled thighs 5–10 minutes to rest after coming off the heat. The juices will redistribute, making each bite extra tender.

If you’re working with frozen meat, like wings, check out how to perfectly cook frozen chicken wings in an air fryer without sacrificing flavor.

Take these tips to heart and your pellet grill chicken thighs will be the star of the show, every time.

Recommended Grilling Techniques

Here’s how to get the most from your pellet grill setup:

• Preheat the Grill to 350°F
  This moderate heat level is perfect for rendering fat and crisping skin.
• Use Fruitwood Pellets
  Apple or cherry pellets pair beautifully with chicken and enhance the Pinot Noir glaze.
• Cook Over Indirect Heat
  Keeps things from burning and allows the smoke to work its magic.
• Add a Drip Pan
  Less mess, and it helps retain moisture in the cooking chamber.
• Rotate Occasionally
  Ensure even cooking by turning the thighs halfway through.

These little touches go a long way in leveling up your grilling game.

Step-by-Step Instructions​

1. Preheat your pellet grill to 350°F using your choice of wood pellets.
2. Prepare the chicken thighs by patting them dry with paper towels.
3. Rub each thigh with extra virgin olive oil, then generously coat with chicken seasoning.
4. Place the thighs skin-side down on the grill grates, over indirect heat.
5. Cook for 25–30 minutes, flipping halfway through, until internal temp reaches 160°F.
6. Brush on the Pinot Noir BBQ glaze and continue cooking another 10–15 minutes, until the thighs reach 175°F.
7. Remove from the grill and let rest for at least 5 minutes before serving.

That’s it! Simple, satisfying, and oh-so smoky.

Additional Guide: Variations & Enhancements

Feeling adventurous? Try these ideas to take your pellet grill chicken thighs up a notch:

• Spicy Kick
  Add cayenne pepper or hot honey to the glaze for a sweet heat combo.
• Asian-Inspired Glaze
  Mix hoisin sauce with soy sauce and ginger for a new twist.
• Lemon-Herb Marinade
  Marinate thighs overnight in olive oil, lemon juice, garlic, and herbs for a Mediterranean spin.
• Skin-Off Option
  Prefer less fat? Remove the skin and baste often to avoid drying out.
• Add Smoke Early
  For extra depth, smoke the thighs at 225°F for 30 minutes before finishing at 350°F.
• Serve with rice dishes
  These thighs go great over a plate of halal chicken over rice or even a scoop of chicken and pineapple fried rice for a tropical twist.

Experiment and have fun, this recipe is super forgiving.

Frequently Asked Questions (FAQs) About Pellet Grill Chicken Thighs

Conclusion

There you have it, my friend, pellet grill chicken thighs that are flavorful, smoky, and topped with a dreamy Pinot Noir glaze. It’s the kind of dish that feels fancy enough for guests but easy enough to make on a regular ol’ Thursday night.

Remember, the key is in the little things: a good rub, a hot grill, and patience. Don’t be afraid to tweak the flavors or make it your own. After all, cooking should feel like playtime, not pressure.

So go on, light that grill, pour a little wine, and make something delicious today. From my Florida kitchen to yours, cheers to good food and happy memories!

Want to try something a little different next time? My Mississippi chicken in the Instant Pot is full of flavor and easy to make on busy weeknights.

With love,
Angela

Pellet Grill Chicken Thighs with Pinot Noir BBQ Glaze

Smoky, juicy chicken thighs grilled to perfection on a pellet grill, finished with a sweet-savory Pinot Noir BBQ glaze. Perfect for summer cookouts!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine American, BBQ

Servings 6 thighs

Calories 310 kcal

Equipment

• Pellet Grill
• Meat Thermometer
• Basting Brush

Ingredients

  

Main Ingredients

• 6 bone-in chicken thighs
• 2 tbsp extra virgin olive oil
• 1/4 cup chicken seasoning

For the Glaze

• 1 cup Pinot Noir BBQ Sauce

Instructions

 

• Preheat your pellet grill to 350°F.
• Pat chicken thighs dry with paper towels and let them sit at room temp for 30 minutes.
• Rub each thigh with olive oil and season generously with chicken seasoning on both sides.
• Place chicken thighs skin-side down on the grill grates. Cook for 20 minutes, then flip.
• Brush Pinot Noir BBQ sauce over the thighs during the last 10 minutes of cooking.
• Continue grilling until internal temp reaches 175°F in the thickest part.
• Remove from grill and let rest for 5–10 minutes before serving.

Notes

For crispier skin, avoid glazing too early. Serve with rice dishes or summer veggies. Great with [halal chicken over rice](#) or [grilled chicken tenders](#) on your next cookout spread.

Keyword bbq chicken, grilled chicken, pellet grill chicken thighs

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