Juicy & Smoky Perfection: Brined and Smoked Chicken Thighs Recipe

Chicken thighs are a barbecue enthusiast’s dream. They’re forgiving, packed with flavor, and relatively inexpensive compared to other cuts. But take them to the next level by brining them and then smoking them, and you’ll unlock an explosion of deliciousness you won’t soon forget. This recipe for brined and smoked chicken thighs delivers incredibly juicy meat infused with smoky goodness, making it perfect for a weeknight dinner or a weekend gathering.

## Why Brine and Smoke Chicken Thighs?

Before we dive into the recipe, let’s understand why brining and smoking are such a winning combination:

* **Brining:** Brining is the process of soaking meat in a saltwater solution. This does wonders for chicken thighs:
* **Moisture Retention:** The salt helps the chicken absorb water, leading to incredibly juicy and tender meat that resists drying out during the smoking process.
* **Enhanced Flavor:** The brine isn’t just saltwater; it’s an opportunity to infuse the chicken with additional flavors like herbs, spices, and aromatics.
* **Smoking:** Smoking adds a depth of flavor that’s impossible to achieve with other cooking methods. The smoke penetrates the meat, creating a delicious smoky ring and transforming the overall taste.
* **Low and Slow:** Smoking involves cooking the chicken at a low temperature for an extended period, further contributing to its tenderness and juiciness.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients for this brined and smoked chicken thighs recipe:

**For the Brine:**

* 8 cups water
* 1/2 cup kosher salt
* 1/4 cup sugar (brown or granulated)
* 4 cloves garlic, smashed
* 1 tablespoon black peppercorns
* 1 tablespoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon red pepper flakes (optional, for a little heat)
* 4-6 bay leaves
* Zest of 1 lemon

**For the Chicken:**

* 2-3 pounds boneless, skinless chicken thighs (can also use bone-in, skin-on, but adjust cooking time accordingly)

**For the Rub (Optional):**

* 2 tablespoons smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1/2 teaspoon cayenne pepper (optional, for added heat)
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary

**Wood for Smoking:**

* Fruit woods like apple or cherry are excellent choices for chicken. Hickory is also a good option for a stronger smoky flavor. Avoid mesquite, which can be overpowering.

## Equipment Needed

* Large pot or container for brining
* Smoker (pellet smoker, charcoal smoker, electric smoker, or gas smoker will work)
* Wood chips or chunks for smoking
* Meat thermometer
* Basting brush (optional)

## Step-by-Step Instructions

Now, let’s get into the nitty-gritty of making these delicious smoked chicken thighs.

**Step 1: Prepare the Brine**

1. **Combine Ingredients:** In a large pot, combine the water, salt, sugar, garlic, peppercorns, thyme, rosemary, red pepper flakes (if using), bay leaves, and lemon zest.
2. **Bring to a Simmer:** Heat the mixture over medium heat, stirring until the salt and sugar are completely dissolved. Don’t boil it, just simmer until dissolved.
3. **Cool Completely:** Remove the brine from the heat and let it cool completely to room temperature. This is crucial because you don’t want to add the chicken to a warm brine, as it could promote bacterial growth. You can speed up the cooling process by placing the pot in an ice bath.

**Step 2: Brine the Chicken**

1. **Place Chicken in Brine:** Once the brine is completely cool, place the chicken thighs in a large container or resealable bag. Pour the brine over the chicken, ensuring that all the pieces are fully submerged. You may need to weigh the chicken down with a plate or a smaller container to keep it submerged.
2. **Refrigerate:** Cover the container and refrigerate the chicken for at least 4 hours, or preferably overnight (8-12 hours). Don’t brine for longer than 12 hours, as the chicken can become too salty.

**Step 3: Prepare the Chicken for Smoking**

1. **Remove from Brine:** After brining, remove the chicken thighs from the brine and discard the brine. Do not reuse brine.
2. **Rinse and Pat Dry:** Rinse the chicken thoroughly under cold water to remove excess salt. Then, pat the chicken completely dry with paper towels. This is essential for achieving a good smoky bark.
3. **Apply Rub (Optional):** If using a dry rub, combine all the rub ingredients in a small bowl. Generously apply the rub to all sides of the chicken thighs, pressing it gently to adhere. If you prefer to let the smoky flavor shine through without a rub, you can skip this step. A simple coating of salt and pepper will also work.

**Step 4: Prepare the Smoker**

1. **Set Up Your Smoker:** Prepare your smoker according to the manufacturer’s instructions. Aim for a smoking temperature of 250-275°F (121-135°C).
2. **Add Wood Chips/Chunks:** Add your chosen wood chips or chunks to the smoker. If using a charcoal smoker, add the wood directly to the hot coals. If using a pellet smoker, fill the pellet hopper with your chosen wood pellets. If using an electric smoker, follow the manufacturer’s instructions for adding wood chips.
3. **Preheat:** Allow the smoker to preheat to the target temperature and the smoke to stabilize before adding the chicken.

**Step 5: Smoke the Chicken Thighs**

1. **Place Chicken in Smoker:** Once the smoker is preheated and producing a consistent smoke, place the chicken thighs directly on the smoker grate, leaving some space between each piece for even cooking and smoke penetration.
2. **Maintain Temperature:** Maintain the smoker temperature between 250-275°F (121-135°C) throughout the smoking process. Monitor the temperature regularly and adjust the vents or fuel source as needed.
3. **Smoke for 2-3 Hours:** Smoke the chicken thighs for approximately 2-3 hours, or until the internal temperature reaches 175-180°F (79-82°C). Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
4. **Optional Basting:** During the last hour of smoking, you can baste the chicken thighs with barbecue sauce or a glaze, if desired. This will add extra flavor and help to create a sticky, caramelized finish. Baste every 15-20 minutes.

**Step 6: Rest and Serve**

1. **Rest the Chicken:** Once the chicken thighs reach the desired internal temperature, remove them from the smoker and let them rest for at least 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more tender and flavorful chicken.
2. **Serve:** Serve the smoked chicken thighs hot, with your favorite sides. Some great options include coleslaw, potato salad, baked beans, cornbread, or grilled vegetables.

## Tips for Success

* **Don’t Over-Brine:** Brining for too long can result in overly salty chicken. Stick to the recommended brining time of 4-12 hours.
* **Pat the Chicken Dry:** Thoroughly drying the chicken before smoking is crucial for achieving a good smoky bark.
* **Maintain Consistent Temperature:** Maintaining a consistent smoker temperature is essential for even cooking and optimal smoke penetration.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked to the correct internal temperature.
* **Don’t Overcrowd the Smoker:** Leave enough space between the chicken thighs for proper air circulation and even cooking.
* **Experiment with Wood Flavors:** Try different types of wood to find your favorite smoky flavor combination.
* **Adjust Rub to Your Taste:** Feel free to adjust the ingredients in the dry rub to suit your personal preferences.
* **Let it Rest:** Resting the chicken after smoking is essential for maximum juiciness.

## Variations and Additions

* **Spice it Up:** Add more red pepper flakes or cayenne pepper to the brine or rub for a spicier flavor.
* **Sweeten it Up:** Add a touch of honey or maple syrup to the brine or barbecue sauce for a sweeter taste.
* **Citrus Burst:** Add more lemon or lime zest to the brine for a brighter, citrusy flavor.
* **Herb Garden:** Experiment with different herbs in the brine, such as oregano, sage, or marjoram.
* **Bone-In, Skin-On:** Use bone-in, skin-on chicken thighs for a richer flavor and crispier skin. You’ll need to adjust the cooking time accordingly.
* **Different Sauces:** Try different barbecue sauces or glazes for a variety of flavor profiles. Some popular options include honey mustard, teriyaki, or spicy Korean barbecue sauce.

## Serving Suggestions

Smoked chicken thighs are incredibly versatile and can be served in a variety of ways:

* **As a Main Course:** Serve them alongside your favorite sides for a classic barbecue meal.
* **In Sandwiches or Wraps:** Shred the chicken and use it as a filling for sandwiches or wraps.
* **On Salads:** Add sliced or shredded chicken to salads for a protein-packed meal.
* **In Tacos or Quesadillas:** Use the chicken as a filling for tacos or quesadillas.
* **Over Rice or Pasta:** Serve the chicken over rice or pasta with your favorite sauce.

## Storage and Reheating

* **Storage:** Leftover smoked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat the chicken, you can use the microwave, oven, or smoker.
* **Microwave:** Reheat in the microwave on medium power until heated through. Be careful not to overcook, as this can dry out the chicken.
* **Oven:** Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and reheat for 10-15 minutes, or until heated through.
* **Smoker:** Reheat the chicken in the smoker at a low temperature (around 225°F or 107°C) for 30-45 minutes, or until heated through. This will help to retain the smoky flavor.

## Recipe Summary

**Yields:** 6-8 servings
**Prep time:** 30 minutes (plus brining time)
**Cook time:** 2-3 hours

**Ingredients:**

* **Brine:**
* 8 cups water
* 1/2 cup kosher salt
* 1/4 cup sugar (brown or granulated)
* 4 cloves garlic, smashed
* 1 tablespoon black peppercorns
* 1 tablespoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon red pepper flakes (optional)
* 4-6 bay leaves
* Zest of 1 lemon
* **Chicken:**
* 2-3 pounds boneless, skinless chicken thighs
* **Rub (Optional):**
* 2 tablespoons smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1/2 teaspoon cayenne pepper (optional)
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* **Wood:** Apple or cherry wood.

**Instructions:**

1. **Prepare Brine:** Combine brine ingredients in a pot and simmer until salt and sugar dissolve. Cool completely.
2. **Brine Chicken:** Submerge chicken in brine and refrigerate for 4-12 hours.
3. **Prepare Chicken:** Remove chicken from brine, rinse, and pat dry. Apply rub (optional).
4. **Prepare Smoker:** Preheat smoker to 250-275°F (121-135°C) and add wood.
5. **Smoke Chicken:** Place chicken on smoker grate and smoke for 2-3 hours, until internal temperature reaches 175-180°F (79-82°C).
6. **Rest and Serve:** Let chicken rest for 10-15 minutes before serving.

## Conclusion

Brining and smoking chicken thighs is a simple yet transformative technique that elevates this already delicious cut of meat to new heights. The brine ensures maximum juiciness, while the smoke infuses the chicken with a depth of flavor that’s simply irresistible. Whether you’re a seasoned smoker or a beginner, this recipe is sure to impress. So fire up your smoker, gather your ingredients, and get ready to enjoy some of the best chicken you’ve ever tasted!

Enjoy your delicious, smoky, and juicy chicken thighs!