Spicy Smoked Chicken Thighs Recipe

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Ingredients:

Serving

1 8 count package of skin on chicken thigh
1 gallon water
1 cup kosher salt
3/4 cup brown sugar
2 tbsp worcestershire sauce
1 tbsp fresh ground black pepper
1 tsp ground cayenne pepper
1 tsp minced garlic
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 medium yellow onion, sliced
1 tsp kosher salt
1 tsp fresh cracked black pepper
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp brown sugar
1/4 cup tomato ketchup
1/4 cup brown sugar
2 tbsp yellow mustard
2 tbsp honey
3 tbsp apple cider vinegar
1 tsp apple juice
1 tbsp ground cayenne pepper
1 tbsp sriracha sauce
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/2 tsp smoked paprika

Directions:

For the Brine:.
Mix all brine ingredients in a large pot and heat just until the sugar has blended well with the water and other ingredients. Stir often during the heating process. Remove from heat and allow to cool to room temperature, about an hour. Once the brine has cooled, place chicken in a container and pour the brine mixture until the meat is completely covered. Place in the refrigerator for at least two hours or more, allowing the brine to soak into the meat. Keep in mind that the brine will make the meat saltier, so be careful not to over-brine. Remove the chicken from the brine and lightly rinse with cool water. Pat the chicken as dry as possible with a paper towel, and place on a cookie sheet for the dry rub preparation.
Prepare your smoker for indirect heat at 250 degrees and soak 2 cups of wood smoking chips (I prefer Apple wood) in water for at least a half hour. While the smoker is rising to temperature and the wood chips are soaking, prepare to apply the dry rub.
First, brush on a light coating of olive oil onto both sides of the chicken. Next, apply the dry rub to the meat, carefully sprinkling some of the rub under the skin when possible. Remove the smoking chips from the water and pat dry with a towel. Add smoking chips to smoker. Place a drip pan under the surface of where the chicken will be placed and add 2 cups of water or apple juice to the drip pan. Place the chicken on the cooking surface and close the lid. Remember to cook on indirect heat, not directly over the heat source. Carefully maintain temperature between 250-275 degrees for 1 hour and 30minutes, to 1 hour and 45 minutes.
For the Sauce:.
Mix all sauce ingredients in a small pot and bring to a light boil, stirring constantly. Remove from heat and allow to cool. Brush on a small amount of sauce during the final 1/2 hour of smoking and allow the chicken to finish cooking.
After smoking at a temperature of 250-275 degrees for 1 1/2 hours check the meat for doneness, 170 degrees is a good final temperature. Remove from heat and allow to rest for 10 minutes before serving. Serve with additional sauce on the side. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.41 Kcal (1341 kJ)
Calories from fat	21.33 Kcal
		% Daily Value*
Total Fat	2.37g	4%
Sodium	7671.26mg	320%
Potassium	280.39mg	6%
Total Carbs	76.05g	25%
Sugars	69.68g	279%
Dietary Fiber	2.06g	8%
Protein	1.18g	2%
Vitamin C	7.6mg	13%
Vitamin A	0.1mg	2%
Iron	1.8mg	10%
Calcium	177.6mg	18%

Amount Per 100 g
Calories	29.19 Kcal (122 kJ)
Calories from fat	1.94 Kcal
		% Daily Value*
Total Fat	0.22g	4%
Sodium	698.79mg	320%
Potassium	25.54mg	6%
Total Carbs	6.93g	25%
Sugars	6.35g	279%
Dietary Fiber	0.19g	8%
Protein	0.11g	2%
Vitamin C	0.7mg	13%
Iron	0.2mg	10%
Calcium	16.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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