You can't go wrong with smoked chicken thighs. The dark chicken meat tastes great, and is very forgiving if overcooked. This recipe can be cooked in a meat smoker or grill-smoked in your gas or charcoal grill.
Smoked with the skin on, the thighs end up crispy on the outside, and
nice and juicy on the inside. Trim the excess fat and skin from the
thighs, then brine them. This recipe makes enough brine for 3 to 4
pounds of chicken.
Smoked Chicken Brine
Follow the brine making and chicken brining directions on the brining chicken page.
Season the thighs lightly with this blend of dry seasonings before they hit the smoker. Combine:
Since the thighs have the skin left on them, smoke them at between
275-300°F. Preheat your smoker or grill and add the chicken. Add the
smoke wood. Fruit wood complements chicken. Apple, pear or cherry work
well. Use a tennis ball size chunk, or about a cup of chips wrapped in
foil. Water soak the wood first.
Smoke the chicken thighs for 1 to 1-1/2 hours. Dark meat is done at 180°F, but with thighs, it's ok to cook them higher. When these are done, the meat will fall easily off the bone.
Serve with coleslaw, potato salad, baked beans and your favorite beverages. Barbecue sauce is optional.
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