Brined and Smoked Chicken Thighs


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Savor the flavor of perfectly cooked, smoker-brined chicken thighs that are rich and smoky. Every bite is juicy and flavorful thanks to the brines depth of flavor.

Ingredients:
  • 4 chicken thighs
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • Wood chips for smoking

Instructions:

To make the brine, combine the kosher salt, brown sugar, black peppercorns, dried thyme, paprika, onion powder, and cayenne pepper in a big bowl

Place the chicken thighs in the brine, making sure they are completely immersed

Keep cold for four to six hours

After taking the chicken thighs out of the brine, pat dry with paper towels

Get your smoker ready by adding wood chips and heating it to 225 degrees Fahrenheit 107 degrees Celsius

After putting the chicken thighs on the smoker grates, smoke them for two to three hours, or until they are 165 degrees Fahrenheit 74 degrees Celsius inside

Before serving, give the smoked chicken thighs ten minutes to rest


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