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sausage stuffed chicken thighs

Sausage Stuffed Chicken Thighs

Learn how to smoke and grill sausage stuffed chicken thighs. The rich flavor of the chicken and sausage, paired with perfectly crispy skin, is a winner.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Keegan


  • 8 Skin-on Chicken Thighs
  • 3 Sausage Links Removed from casing. Italian, Andouille, or other sausage of your choice.

Good Lov'n BBQ Rub

  • 12 Tablespoons Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 4 Tablespoons Seasoned Salt
  • 2 Tablespoons Celery Salt
  • 2 Tablespoons Lemon Pepper Mix
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 4 Tablespoons Paprika
  • 2 Tablespoons Ancho Chile
  • 2 Tablespoons Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Oregano
  • 2 tsp. Thyme
  • 2 tsp. Rosemary
  • 2 tsp. Cayenne Pepper
  • 2 tsp. Mustard Powder


  1. Heat the smoker up to 350 F, setup for indirect cooking
  2. De-bone your chicken thighs. Keep skin on.
  3. Trim off any excess meat to make the chicken thigh more uniform in thickness, making them easier to roll
  4. Lightly season the inside of the chicken thigh with BBQ Rub. I like the Good Lov'n Rub for this recipe.
  5. Stuff the chicken thigh with a golf ball sized piece of sausage, rolled down to the length of the chicken thigh.
  6. Carefully wrap the chicken thigh around the sausage and tie up with two lengths of butcher's twine.
  7. Season the outside skin with a nice even coating of BBQ Rub.
  8. Smoke for 1 hour at 350 F.
  9. Heat up your gas/charcoal grill to medium/high heat setup for direct heat. Dome temperature around 450 F.
  10. Finish the thighs on the grill, turning often until the skin is nice and crispy. Usually about 10 minutes, turning every 1 minute.  This time could a lot less if your grill/smoker is hot.  Keep an eye on them initially. 

  11. Remove the twine, slice in half for dramatic effect and proudly serve your Sausage Stuffed Chicken Thighs