How to Make Brined and Smoked Chicken Thighs - A Step-by-Step Guide

Brined and smoked chicken thighs are a delicious and flavorful dish that's perfect for summer BBQs and gatherings. The combination of brining and smoking the chicken thighs results in juicy, tender meat with a smoky flavor that's hard to resist. This recipe is sure to be a hit with friends and family, and is a great way to add a new twist to your usual chicken grilling routine.

Brining is a simple process that involves soaking the chicken in a saltwater solution before cooking. This h...

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Ingredients

  • 6 cups water
  • 1 cup dark brown sugar
  • 1 cup kosher salt
  • 2 tablespoons whole black peppercorns
  • 4 large cloves garlic, mashed
  • 2 large bay leaves
  • 4 (5 inch) sprigs fresh rosemary
  • 1 medium lemon, sliced and seeds removed
  • 8 (8 ounce) bone-in, skin-on chicken thighs
  • 3 applewood chunks, for smoking
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 5 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 10 hrs 35 mins
  • Servings: 8
  • Yield: 8 chicken thighs

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.
  • Nutrition

    493 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 142mg
    • Sodium: 11769mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 27g
    • Protein: 39g
    • Vitamin C: 11mg
    • Calcium: 67mg
    • Iron: 3mg
    • Potassium: 429mg