Competition Style Smoked Chicken Thighs
Ingredients
The chicken
The brine
-
1
gallon
warm water
-
¾
cup
kosher salt
-
⅔
cup
sugar
-
¾
cup
soy sauce
-
¼
cup
olive oil
The seasoning and wood
-
1
cup
BBQ Sauce of your choice
-
1
serving
BBQ Rub
-
1
serving
fruit wood (apple, cherry, etc.)
-
1
serving
hickory wood
Instructions
- Prepare the brine by mixing all brine ingredients in a large container and let the chicken thighs sit in it for at least 4 hours in the refrigerator.
- Oil the grill grates to prevent sticking and prepare the grill for direct and indirect grilling.
- Pat the chicken dry after brining and generously sprinkle with BBQ rub.
- Sear the chicken thighs on the direct side of the grill until they have some coloration or char marks.
- Move the thighs to the indirect side, add wood to the coals, and close the grill lid to maintain a temperature of around 250°F.
- Smoke the chicken for 45-50 minutes, or until the internal temperature reaches 165°F.
- During the last 5 minutes, brush the chicken with BBQ sauce to create a glaze.
- Remove the chicken from the grill and let it rest under foil for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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