Smoked Chicken Thighs ver. 1.2

Chicken thighs are one of those cuts of meat that chefs like to go on about. They are tender, juicy and when fried or prepared on a smoker they can become something truly incredible. As a rule, I do not keep a lot of chicken breast in my freezer, thighs are much less expensive, and their flavor/texture is overall superior at a much lower price point.

Running my smoker is a treat, and I love to do big barbecues with a ton of friends and family around. Sadly that isn’t really feasible right now considering social distancing and personal responsibility. So, I have taken to smoking a pack of chicken thighs on my day off every week. This allows me to scratch the proverbial BBQ itch, while also producing a wholesome and delicious protein option for sandwiches or salads. Here is the recipe I am using at the moment!

120Smoked Chicken Thighs ver. 1.2

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Recipe by Paul Kostandin Course: Lunch, Dinner, EntreeCuisine: Barbecue, American
Servings

4

servings
Prep time

2

hours 
Cooking time

2

hours 

These tender, savory chicken thighs are the perfect day off barbecue choice. Ready in just a few hours, and super easy to prepare, these thighs will have you wanting more. Don’t worry, throw a few extra in the brine and make sure you have a healthy amount of leftovers!

Ingredients

  • 8 chicken thighs

  • 4 cups of water

  • 1/2 cup of salt

  • 1/4 cup of sugar

  • 1 tsp of red pepper flake

  • 1 tsp all spice

  • 1 tsp of fennel seed

  • 1 tsp pf black pepper corn

  • 1 bay leaf

  • 4 cloves of garlic

  • 4 cups of ice water

  • Special Equipment
  • Smoker Preheated to 275°F

  • Wood chips or chunks

  • Digital Thermometer

Directions

  • In a pot, combine the water, salt, sugar, red pepper flake, fennel seed, allspice, black pepper corn, bay leaf, and garlic.
  • Bring the pot to a simmer over medium/high heat.
  • Remove the pot from the heat and add the 4 cups of ice water, stir to combine.
  • In a large container, pour the now cooled brine over the chicken thighs.
  • Allow your thighs to brine for 2 hours before proceeding.
  • Place your brined chicken thighs in the preheated smoker. Cook them at 275°F for 2 hours, check the temperature of the thighs at 30-minute intervals, continue to cook them as long as needed to achieve the correct level of doneness.
  • During the last hour of smoking feel free to apply any sauce you like. These thighs are absolutely delicious without any sauce, but barbecue is all about adding your personal flare, and a sauce can add a lot to the final product.
  • Once the chicken thighs have reached and internal temperature of 165°F they are safe to eat. Allow them to rest for 10-15 minutes before serving.

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