Description
This chicken thighs recipe is for you if you love the taste of applewood-smoked meat. Add moisture with a simple brown sugar brine and lock it in with a quick sear. Set your smoker to low and smoke slowly to get juicy, succulent chicken thighs.
Ingredients
Units
Scale
- 10 bone-in skin-on chicken thighs
- 1 cup brown sugar
- handful fresh rosemary
- handful fresh thyme
- 1 cup kosher salt
- 6 cups water
Instructions
- Prepare the brine by combining salt, water, and sugar in a medium saucepan. Heat until the salt and sugar are dissolved.
- Add the herbs and let the solution come to room temperature.
- Place the thighs in a bowl and pour the brine over the thighs. Cover with plastic wrap and let it sit in the fridge for 2 to 4 hours.
- Remove chicken from the brine and place it on a drying rack.
- Preheat the grill to high. Sear for 2 minutes then flip the chicken and sear the other side for 2 minutes.
- Lower the heat to 225°F and add applewood chips.
- Smoke for 2 hours or until the internal temperature of each thigh reaches 165°F.
- Prep Time: 10 minutes
- Brine Time: 4 hours
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 thigh
- Calories: 241kcal
- Sugar: 3.9g
- Sodium: 2076mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4.6g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 33mg