Smoked BBQ Chicken Thighs

Smoked BBQ Chicken Thighs Recipe



Chicken thighs make the ideal chicken cut for the smoker: bone-in, skin-on. This Smoked BBQ Chicken Thighs feature a buttery brine and a spicy rub, smoked to perfection with Hickory wood.

Ingredients

12-14 Chicken thighs

1 Cup of your favorite BBQ sauce

½ Pound butter

For Brine:

4 Cups water

¼ Cup kosher salt

3 Tbsp brown sugar

1 Tbsp black pepper

For Rub:

¼ Cup kosher salt

⅓ Cup brown sugar

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp dried parsley

1 Tbsp black pepper

Bradley Flavor Bisquettes – Hickory

Preparation

Dissolve together ingredients for the brine.

Submerge chicken thighs in brine and leave covered in the fridge overnight, or a minimum of 4 hours.

Remove from brine, rinse and pat dry.

Mix together ingredients for rub.

Coat chicken evenly in rub.

Preheat smoker to 225°F with Bradley Hickory Flavor Bisquettes.

Melt ½ lb of butter, and add remaining rub to an aluminum baking dish.

Place chicken in the butter bath and smoke for 1½ hours.

Remove the chicken from the butter bath.

Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.

Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton