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Smoked Citrus Brined Chicken Thighs

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PREP TIME
20 min
COOKING TIME
125 min
TOTAL TIME
635 min
SERVINGS
8 servings
Dinner
Smoked Citrus Brined Chicken Thighs
Ingredients
  • 6 cups water
  • 1 cup dark brown sugar
  • 1 cup kosher salt
  • 2 tablespoons whole black peppercorns
  • 4 large cloves garlic, mashed
  • 2 large bay leaves
  • 4 (5 inch) sprigs fresh rosemary
  • 1 medium lemon, sliced and seeds removed
  • 8 (8 ounce) bone-in, skin-on chicken thighs
  • 3 applewood chunks, for smoking
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
Instructions
1
Combine water, brown sugar, kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan. Whisk the ingredients until they are fully incorporated and the sugar and salt have dissolved completely.
2
Heat the mixture to its boiling point on medium-high heat.
3
Transfer the brine mixture into a large, heat-resistant container. Add rosemary sprigs and lemon slices to the container and stir well.
4
Place the container in the refrigerator until it has chilled completely, which should take around 2 hours.
5
Add chicken thighs to the chilled brine mixture. Place a small plate on top of each thigh to ensure they remain submerged in the liquid, then cover the container with a lid or plastic wrap. Refrigerate the chicken thighs in the brine for at least 6 hours, or up to 24 hours.
6
Open the bottom vent of your grill and light a charcoal chimney starter filled with briquettes. Wait until the briquettes are covered in gray ash, then pour them onto the bottom grate of the grill. Push the briquettes to one side of the grill and place 3-4 applewood chunks on top of the hot coals.
7
Coat the top grate with oil and place it on the grill. Cover the grill and insert an instant-read thermometer into a vent in the lid to maintain a temperature between 225-250 degrees F (107-120 degrees C) for 15-20 minutes.
8
Remove the chicken thighs from the brine and pat them dry with paper towels, trying to remove as much moisture as possible from their surface. Sprinkle the thighs evenly with black pepper and remaining 1 teaspoon salt.
9
Place the chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover the grill and smoke until a thermometer inserted in the thickest portion registers 165 degrees F (74 degrees C), taking around 1 hour 45 minutes to 2 hours.
10
Transfer the chicken thighs to a large plate or platter and let them rest for 10 minutes before serving.