Name: Brined and Smoked Chicken Thighs Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
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

Brined and Smoked Chicken Thighs Recipe

Dona Bonin Modified: November 12, 2023

Photos of Brined and Smoked Chicken Thighs Recipe

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.

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

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

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.
Place the chicken thighs in the brine, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Preheat your smoker to 225°F (110°C) and add your preferred wood chips for smoking.
Remove the chicken thighs from the brine and pat them dry with paper towels.
Place the chicken thighs on the smoker rack and smoke for 1 hour.
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).
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

Share your thoughts on this Brined and Smoked Chicken Thighs Recipe in the Recipe Sharing forum section. Let us know if you have any tips or variations to make this dish even more delicious!