Brined and Smoked Chicken Thighs
Description
These juicy chicken thighs are brined in a sugary citrus blend before they're smoked for hours to tender perfection.
Ingredients
•
6 cups water
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1 cup dark brown sugar
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1 cup kosher salt
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2 tablespoons whole black peppercorns
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4 large cloves garlic, mashed
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2 large bay leaves
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4 (5 inch) sprigs fresh rosemary
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1 medium lemon, sliced and seeds removed
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8 (8 ounce) bone-in, skin-on chicken thighs
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3 applewood chunks, for smoking
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2 teaspoons ground black pepper
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1 teaspoon kosher salt
Directions
1
Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
2
Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
3
Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
4
Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
5
Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
6
Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
7
Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.