My Dad is the smoked Chicken thigh master and this is his recipe and methodology. Once you’ve had these smoked chicken thighs, it makes other types of chicken pale in comparison. First of all, the thigh is an extra juicy cut of meat- it’s surprising that so many people rely on dry chicken breasts when the thigh is really where the flavor is! And they are a great price at the grocery store! Ever wonder why everyone uses Chicken Thighs at BBQ competitions- because they are the best tasting!
This is a relatively simple recipe that can be achieved on any grill that has enough surface area to create direct and indirect zones
Serves 4: (2 thighs each)
- 8 chicken thighs
- Brine (see recipe below)
- BBQ Sauce of your choice
- Brine Recipe: (this is enough for one large chicken so you can half the recipe if you like).
- BBQ Rub (you can use my recipe here if you don’t have your own)
- Fruit wood- apple, cherry, etc
- Hickory wood
- 1 gallon warm water
- ¾ cup kosher salt
- 2/3 cup sugar
- ¾ cup soy sauce
- ¼ cup olive oil
Before Grilling Directions:
Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting on the smoker.
Oil your grill grates with canola oil so your chicken won’t stick to the grates.
Prepare a grill for direct and indirect grilling with the direct side getting hot enough to sear the chicken briefly. Pat the chicken dry after removing it from the brine. Now, sprinkle your thighs generously with BBQ rub. With the lid off, sear the chicken thighs quickly on the direct side- just until you start to get some coloration or char marks (a few minutes per side).
Now, gently put the thighs on the indirect side. Add your wood to the coals. At this point, put the lid on the grill and close the vents to a small crack. You want to get your grill temp down to 250 degrees. If you have a BBQ thermometer with dual thermometers such as the igrill with a secondary coupler/temp gage for the grill grates– now is the time to use it. You want to ensure that the actual grates are at this temp. My dad uses a candy thermometer and sticks it into the vents of his weber kettle to accomplish this. Do what works best for you.
The chicken should smoke for 45-50 minutes or until the internal temp reads 165 degrees with an internal read thermometer such as the Thermapen (I love my thermapen!). During the last 5 minutes, apply a coat of your favorite bbq sauce with a brush and it will form a nice golden glaze while on the grill in the last 5 minutes.
Once you’ve reached the proper internal temp of 165 degrees, take the chicken off the grill and let it rest tented under foil for 10 minutes.
Serve with your favorite sides! I always pair this with my favorite slaw- I love this with my Charleston style coleslaw recipe.