• B7cef9279374768cc2bbb07066ce48c1

Smoked Chicken Thighs

Best smoked chicken thighs ever

Prep
Cook
Serves 12people
Ingredients
1
package of bone in skin on chicken thighs
chicken brine ingredients
2
cups water
2
cups apple juice
1
cup kosher/sea salt (1/2c iodized
1
cup brown sugar
chicken rub ingredients
2
tbsp Sea Salt
3/2
tbsp Granulated Garlic
1
tbsp Granulated Onion
1
tsp Ground Thyme
3/2
tsp Paprika
1
tsp Black Pepper
1/2
tsp Dry Mustard
Directions
1.
Mix all of the brine ingredients together in whatever container is needed for the amount of meat you have. Add your meat and refrigerate for a few hours or overnight.
2.
When you remove your meat from the brine, lightly rinse with cool water. Pat dry and place on a cutting board skin side down.
3.
Combine all chicken rub ingredients is a bowl and sprinkle on top of the chicken thighs.
4.
Roll the chicken thighs in half and secure by using a few toothpicks. Try and have as little of the meat exposed as possible. Sprinkle more of the rub on the skin side of the chicken.
5.
Prepare grill for indirect heating. If using gas grill, remove one of the end grates and only turn on one of the end burners on low. Place a foil pan over the exposed burner with a few pieces of fruit or hard wood that has been soaked in water for about an hour. Cover with foil or another foil pan and poke a few holes in the top.
6.
Place the chicken on the opposite end of the grill. Smoke for about one and a half hours on each side. Keep the grill temperature around 225 degrees. Keep a moderate amount of smoke coming from the foil pan. The last 15 minutes brush the chicken thighs with your favorite BBQ sauce. Internal temperature of the chicken should reach 180 to 200 degrees. Allow to rest for ten minutes before serving.

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