Ingredients

The following ingredients have 4 Servings
  • 8 Chicken thighs (with bone and skin)
  • 1 batch chicken brine
  • Seasoning/rub (or salt and pepper)
  • Olive oil
  • Barbecue sauce or teriyaki sauce
  • Water

Instruction

  • Brine chicken in the refrigerator for between 4 - 24 hours. (This step is not required, but is highly recommended).
  • Remove chicken from brine and pat dry with a clean cloth or paper towel. Brush with olive oil, then season on all sides with your choice of rub or spices (salt and pepper works great too!).
  • Smoke chicken for about 2 - 2.5 hours at 250F until chicken reaches an internal temperature of 160F. Baste chicken with diluted BBQ or teriyaki sauce (about 1 part water to 2 parts sauce), then continue cooking until chicken reaches at least 165F.
  • If smoking on a grill, you can move the chicken to direct heat after basting to crisp the skin. Alternatively, if desired, you can raise the heat of your smoker at this time.
  • Allow chicken to rest for several minutes before serving.