Smoked Chicken Thighs with Bite Through Skin
Chicken thighs are brined before being smoked skin side down in a Parkay bath. The chicken skin becomes incredibly tender and the meat tastes amazing.
Ingredients
- 1 quarts water Brine Ingredient
- 1/2 cup salt Brine Ingredient
- 1/4 cup brown sugar Brine Ingredient
- 6 Chicken thighs (Bone In, Skin On)
- 1/2 cup turbinado sugar Dry Rub Ingredient
- 2 tbsp Lawry's Seasoned Salt Dry Rub Ingredient (or Morton's Seasoned Salt)
- 1 tbsp black pepper Dry Rub Ingredient
- 1 tsp smoked paprika Dry Rub Ingredient
- 1 tsp chile powder Dry Rub Ingredient
- 1 tsp granulated onion Dry Rub Ingredient
- 1/2 cup barbecue sauce Sweet Baby Ray's
- 1/2 cup Parkay margarine
Instructions
- Combine the brine ingredients and stir to dissolve.
- Brine the chicken thighs in the refrigerator for four hours.
- Trim the thighs of excess fat and skin.
- Combine the dry rub ingredients, mix well and season both sides of the meat.
- Add the Parkay to an aluminum foil pan and place the thighs skin side down into the pan.
- Smoke at 250F for one hour.
- Remove the thighs from the pan and place them skin side up on the smoker. Apply more dry rub if desired.
- Smoke until an internal temperature of 170-185F and apply bbq sauce.
Notes
These smoked thighs are a great and easy way to feed a crowd. You can load up your pellet grill with several pans and manage them pretty easy. Great side dishes would be a classic Cole slaw, baked beans and a creamy potato salad.