Brined And Smoked Chicken Thighs Recipes

APPLE WOOD SMOKED CHICKEN THIGHS

Steps:

• Prepare the brine in the morning by combining the salt and sugar with the water in a medium saucepan. Heat until both are entirely dissolved.
• Add the herbs and allow to cool until it is room temperature.
• Place thighs in a bowl and pour brine over. Cover with plastic wrap and brine for two to four hours.
• Remove chicken from brine and place on a rack over a pan in the fridge for a few hours to air dry (optional). Discard brine.
• Pre-heat grill to high. Sear on presentation side for 1-2 minutes depending on how high the temperature is. Flip and sear another minute. (see notes)
• Lower heat to 225 F and add apple wood chips. (see notes)
• Smoke for two hours or until internal temperature of each thigh reaches 165 F (74 C).

BRINED CHICKEN THIGHS

Steps:

• 1. Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight.
• 2. Remove the chicken thighs from the brine and pat dry with a paper towel.
• 3. Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do.
• 4. When one side is golden gently turn over and cook on the other side.
• 5. Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.

BRINED SMOKED CHICKEN

Steps:

• Pour water into a large, non-aluminum container; add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme, and pepper. Place chickens in the brine and weigh them down with a heavy plate so they stay submerged. Brine at room temperature for 2 hours, or in the refrigerator, 8 hours to overnight.
• Remove chickens from brine, wash, and pat dry. Reserve brine. Tie the legs together of each chicken using kitchen twine.
• Prepare a water smoker for cooking by preheating to 200 to 250 degrees F (93 to 120 degrees C). Fill the water pan with hot water and half of the reserved brine. Place chickens, breast side up, on the grill racks. Add wood chips according to manufacturer's directions. Cover.
• Smoke chickens until no longer pink at the bone and the juices run clear, about 4 hours, brushing chickens with olive oil every 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the smoker and let rest for 10 minutes. Carve and serve.