How To Make Brined and Smoked Chicken Thighs
Why not try a different approach to cooking by going for some smoked meals? These recipes will show you new ways of enjoying your food, so you won’t be running out of ideas anytime soon. Avoid taste fatigue with these smoked meals.
Serves:
Ingredients
- 8 chicken thighs
- 4 cups water
- ¼ cup salt
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon chili powder
Instructions
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In a large bowl, mix water, salt, brown sugar, soy sauce, paprika, garlic powder, onion powder, black pepper, and chili powder to make the brine.
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Place the chicken thighs in the brine, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
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Preheat your smoker to 225°F (110°C) and add your preferred wood chips for smoking.
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Remove the chicken thighs from the brine and pat them dry with paper towels.
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Place the chicken thighs on the smoker rack and smoke for 1 hour.
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Increase the smoker temperature to 325°F (165°C) and continue smoking for another 30 minutes or until the internal temperature reaches 165°F (74°C).
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Remove the chicken thighs from the smoker and let them rest for 5 minutes before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 6g
- Cholesterol : 170mg
- Sodium : 1080mg
- Total Carbohydrates : 6g
- Protein : 39g
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