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Bone-In Smoked Chicken Thighs

Bone-In Smoked Chicken Thighs

Juicy bone-in smoked chicken thighs with crispy skin, brined and smoked on the pellet grill.

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 8 serving

Calories: 513 kcal per serving

Ingredients

  • 8–10 - Bone-In, Skin-On Chicken Thighs
  • 8 Sprigs - Fresh Thyme
  • 8 Sprigs - Fresh Oregano
  • ¼ Cups - Brown Sugar
  • 1 Cup - Boiling Water
  • ¾ Cups - Apple Cider or Apple Juice
  • ¼ Cups - Apple Cider Vinegar
  • ¼ Cups - Soy Sauce or Gluten-Free Soy Sauce
  • 1 Tbsp - Coarse Kosher Salt
  • 1 Tsp - Black Pepper
  • 2 Tsps - Paprika
  • 2 Tsps - Garlic Powder
  • 2 Tsps - Onion Powder
  • 1 Tsp - Ground Black Pepper
  • ½ Tsps - Cayenne Pepper
  • ½ Tsps - Salt
  • Olive Oil

Instructions

  1. Add all brine ingredients to a medium-size bowl. Allow the mixture to cool to room temperature.
  2. Add the chicken thighs to a large zipper bag, and pour the brine over the chicken thighs. Seal and place in the fridge for up to 24 hours.
  3. Combine all the dry rub seasoning ingredients into a mixing bowl.
  4. Remove the chicken thighs from the brine and pat dry.
  5. Trim off any excess fat from the chicken thighs. Drizzle them with olive oil and coat both sides with the seasoning, pressing it to evenly coat.
  6. Preheat the smoker to 180°F.
  7. Place the chicken thighs directly on the smoker and smoke for 1 hour at 180°F.
  8. Increase the temperature to 350°F and roast until with a probe or meat thermometer, the internal temperature reaches 165°F. This usually takes about 30-45 minutes.
  9. Remove from the smoker and cover loosely with foil, allow to rest for 15 minutes before serving.
  10. Store leftovers in fridge.

Nutrition

Energy: 513 kcal | Total Fat: 35 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 196 mg | Total Carbs: 13 g | Fiber: 1 g | Sugars: 9 g | Proteins: 34 g | Sodium: 1,607 mg | Polyunsaturated: 7 g | Monounsaturated: 15 g

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