Our smoked chicken thighs are fully cooked and only need reheating. I warm them gently, then give the skin a brief finish if I want it crisp. They do not need another long roast.
Thaw and prepare
Thaw in the refrigerator and remove the packaging. For rice, couscous or pasta, remove any bones on a clean board and cut the meat into serving pieces. Smaller pieces reheat more evenly than a whole thick thigh.
My covered-pan method
Add a small splash of water to a pan with the thawed pieces. Cover and warm over medium-low heat, turning gently. Start checking after 5 minutes and continue only until hot through. Uncover at the end if you want the surface drier.
Oven or air fryer
Use a covered dish at 160°C fan / 180°C conventional, checking from 8–10 minutes. For an air fryer, use 160°C in a single layer and check from 5 minutes. Whole bone-in or thick pieces take longer than sliced meat. These are starting points for checking, not guaranteed total times.
BBQ
Reheat over gentle indirect heat with the lid closed, turning as needed. Use direct heat only briefly for the finish. Keep sweet sauces away from flames and add them near the end.
Stop once hot through
For hot serving, reheat to 74°C / 165°F in the thickest meat, away from bone. Remove from the heat and serve promptly. Follow the storage and reheating instructions on your pack.
What to make with it
For a complete meal, try Smoked Chicken Thighs & Lemon Couscous or Smoked Chicken Thigh & Tomato Pasta. Each recipe includes measured ingredients and serving suggestions.
