Preparation Steps

• In a medium bowl, whisk together lime juice, honey, garlic powder, Italian seasoning, lemon pepper, and half of the seasoned salt. Reserve 2 tablespoons of this mixture in a small bowl for glazing later—keep this portion separate from the raw chicken.
• Add the chicken thighs to the remaining marinade, turn to coat well, cover, and refrigerate 45 minutes (up to 2 hours for deeper flavor).
• Preheat your smoker to 240°F using a mild fruitwood or your favorite pellet. Set a wire rack over a sheet pan.
• Lift thighs from the marinade, letting excess drip off, and pat lightly so they’re just barely damp. Arrange on the rack and air-dry 10–15 minutes while the smoker stabilizes; this helps the smoke cling and promotes better browning.
• Transfer thighs to the smoker, smooth side up. Sprinkle evenly with the remaining seasoned salt. Smoke at 240°F until the internal temperature reaches about 150°F, 45–60 minutes depending on size.
• Increase smoker temperature to 300°F. Brush the thighs with the reserved marinade and continue cooking 15–25 minutes more, until the thickest part reads 168–172°F and the edges are lightly bronzed. Flip once during this stage if you like a touch more color on both sides.
• Rest the chicken on a platter, loosely tented, for 8–10 minutes before serving to keep the juices in the meat.
• Tip: If your thighs vary in thickness, tuck thin edges underneath to create a uniform shape for more even cooking.