Smoked Chicken Thighs

INGREDIENTS

  • 8 chicken thighs
  • Brine (see recipe below)
  • BBQ Sauce of your choice (I use Sweet Baby Rays)
  • Brine Recipe: (this is enough for one large chicken so you can half the recipe if you like).
  • BBQ Rub (I use 4Rivers Seasoning or Bad Byron's Butt Rub)
  • Fruit wood- apple, cherry, etc (my favorite is Cherry)
  • Hickory wood

BRINE RECIPE:

  • 1 gallon warm water
  • ¾ cup kosher salt
  • 2/3 cup sugar
  • ¾ cup soy sauce
  • ¼ cup olive oil

BEFORE GRILLING DIRECTIONS

Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting on the smoker.

INSTRUCTIONS

  1. Oil your grill grates with canola oil so your chicken won’t stick to the grates.
  2. Prepare a grill for direct and indirect grilling with the direct side getting hot enough to sear the chicken briefly.
  3. Pat the chicken dry after removing it from the brine. Now, sprinkle your thighs generously with BBQ rub.
  4. With the lid off, sear the chicken thighs quickly on the direct side- just until you start to get some coloration or char marks (a few minutes per side).
  5. Now, gently put the thighs on the indirect side. Add your wood to the coals. At this point, put the lid on the grill and close the vents to a small crack. You want to get your grill temp down to 250 degrees. If you have a BBQ thermometer with dual thermometers. 
  6. The chicken should smoke for 45-50 minutes or until the internal temp reads 165 degrees with an internal read thermometer. During the last 5 minutes, apply a coat of your favorite bbq sauce with a brush and it will form a nice golden glaze while on the grill in the last 5 minutes.
  7. Once you’ve reached the proper internal temp of 165 degrees, take the chicken off the grill and let it rest tented under foil for 10 minutes.

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