Brined and Smoked Chicken Thighs

Brined and Smoked Chicken Thighs

It’s widely known that I love to grill. Last year I became quite the little grill master, cooking with our gas grill at least twice a week for as long as the weather would allow. So for my birthday this year, I treated myself to something that would take my barbeque game up a notch: a smoker. This recipe from I made for my very first smoking attempt, and I have to say it might be the most delicious chicken I’ve ever tasted. Brining it beforehand keeps the chicken from drying out, and the seasoning-crusted skin crisps up in the smoker. I used mesquite wood chips, but I’m sure it would be just as delicious with apple or even hickory.

Brined and Smoked Chicken Thighs

Brined and Smoked Chicken Thighs

  • 5.5 lb. Bone In & Skin On Chicken Thighs
  • 1/2 a bottle of Dry White Wine (I just used water and it still worked great)
  • 4 cups Water (if it doesn’t fully submerge the chicken add more)
  • 1 cup Kosher Salt
  • 1 cup Poultry Rub (use more if needed to coat the chicken)


  1. In a deep bucket or pot add wine, water, and kosher salt. Mix throughly till salt dissolves.
  2. Add chicken thighs to the brine. Cover and place in the fridge for 5 hours.
  3. Remove chicken from brine and pat dry with a paper towel.
  4. Rub chicken thoroughly in the poultry rub or your own favorite rub.
  5. Place chicken in a smoker or barbecue and cook low and slow at 275°f.
  6. Flip the chicken every 50 minutes, until the internal temperature reaches 165°f. For us this took 4 hours.

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