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!
cup BBQ Sauce of your choice
Fruit Wood – Apple, Cherry, Etc.
gal warm water
cup kosher salt
cup soy sauce
cup olive oil
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 it on the grill.
Oil your GrillGrates with duck fat spray so your chicken won't stick to the grates.
Pat the chicken dry after removing it from the brine. Sprinkle thighs generously with BBQ Rub
Preheat grill to 250 degrees.
Place thighs on grill and smoke for 45 minutes.
Remove from grill and turn heat up to 400-450 degrees with GrillGrates in place.
Sear the chicken on both sides. Glaze with your favorite bbq chicken 5 minutes before you pull it off. Cook chicken to 165 degrees F.