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Brined and Smoked Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
635 minutes
Citrus-brined chicken thighs smoked to juicy perfection.
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
Instructions:
  • Combine water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan. Stir until the sugar and salt completely dissolve. Increase heat to medium-high and bring the mixture to a boil.
  • Gently transfer the brine mixture into a spacious heat-proof container and mix in fresh rosemary sprigs and zesty lemon slices. Chill in the refrigerator until fully cooled, approximately 2 hours.
  • Submerge chicken thighs in the chilled brine and place a plate on top to keep them submerged. Cover the container with a lid or plastic wrap and refrigerate for 6 to 24 hours.
  • Ensure the bottom grill vent is fully open. Ignite a charcoal chimney starter packed with briquettes. Once the briquettes are ash-covered, transfer them to one side of the grill. Add 3 to 4 applewood chunks on the hot coals. Grease the top grill grate and set it on the grill. Cover and monitor the temperature to stay between 225-250°F (107-120°C) for 15-20 minutes.
  • After taking the chicken thighs out of the brine, gently pat them dry with paper towels to eliminate excess moisture. Evenly sprinkle with black pepper and the remaining teaspoon of salt.
  • Lay the chicken thighs on the grill, skin-side up, on the indirect heat side. Smoke with the lid on until a thermometer reads 165 degrees F (74 degrees C) in the thickest part, for about 1 hour and 45 minutes to 2 hours.
  • Place the chicken thighs on a large plate or platter and allow them to rest for 10 minutes before serving.

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