📝 About This Recipe
Unlock the secret to the juiciest poultry you've ever tasted with this masterclass in wet-curing and slow-smoking. By submerging skin-on chicken thighs in a balanced aromatic brine, we infuse the meat with deep moisture and a savory-sweet profile that stands up beautifully to the kiss of hickory smoke. The result is a tender, mahogany-hued delicacy with crispy skin and a complex depth of flavor that defines elevated backyard barbecue.
🥗 Ingredients
The Aromatized Wet Brine
- 4 cups Water (divided into 2 cups boiling and 2 cups ice cold)
- 1/4 cup Kosher Salt (Diamond Crystal preferred)
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Garlic Cloves (smashed)
- 2 sprigs Fresh Rosemary (bruised)
- 2 pieces Bay Leaves (dried)
The Chicken
- 3 pounds Chicken Thighs (bone-in, skin-on (about 6-8 large thighs))
The Signature Rub and Glaze
- 1 tablespoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1/4 cup Pure Maple Syrup (Grade A Dark preferred)
- 2 tablespoons Bourbon (optional, for depth)
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
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1
In a medium heat-proof pot, combine 2 cups of water with the kosher salt, brown sugar, peppercorns, smashed garlic, rosemary, and bay leaves.
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2
Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat immediately.
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3
Pour the hot brine into a large non-reactive container (glass or plastic) and add the remaining 2 cups of ice-cold water to rapidly drop the temperature. Ensure the brine is completely cold before adding meat.
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4
Submerge the chicken thighs in the cold brine. If they float, place a small plate on top to keep them weighted down. Cover and refrigerate for 4 to 6 hours.
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5
Remove the chicken from the brine and discard the liquid. Rinse the thighs briefly under cold water to remove excess surface salt and pat them extremely dry with paper towels.
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6
Place the dried chicken on a wire rack over a baking sheet and refrigerate uncovered for 30-60 minutes; this 'air-drying' phase is crucial for achieving crispy skin.
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7
Preheat your smoker or grill to 275°F (135°C). Use hickory or applewood chunks for a clean, sweet smoke profile.
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8
In a small bowl, whisk together the melted butter, smoked paprika, and onion powder. Lightly brush this mixture over the skin side of the chicken.
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9
Arrange the chicken thighs on the smoker grates, skin-side up. Close the lid and smoke until the internal temperature reaches 150°F (65°C), which usually takes about 50-60 minutes.
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10
While the chicken smokes, whisk together the maple syrup, bourbon, and apple cider vinegar in a small saucepan over low heat to create the finishing glaze.
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11
Once the chicken hits 150°F, brush the maple-bourbon glaze generously over the skin. Increase the smoker heat to 325°F (163°C) or transfer to a hot oven for the final 15 minutes.
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12
Continue cooking until the internal temperature reaches a perfect 175°F (80°C). Thighs benefit from this higher temperature (compared to breasts) to break down connective tissue.
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13
Remove from the heat and let the chicken rest for 10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Avoid over-brining; leaving the chicken in the salt solution for more than 8 hours can result in a spongy, overly salty texture. Always pat the skin bone-dry before smoking to prevent 'rubber skin' caused by trapped moisture. Use a digital meat thermometer to check the thickest part of the thigh without hitting the bone for an accurate reading. If you don't have a smoker, you can use a charcoal grill with wood chips placed on the coals, cooking over indirect heat. For an extra kick, add half a teaspoon of cayenne pepper to the maple glaze.
🍽️ Serving Suggestions
Serve alongside a sharp, vinegar-based coleslaw to cut through the richness of the smoked dark meat. Pairs beautifully with honey-butter cornbread and grilled asparagus. For a drink pairing, try a smoky Mezcal Paloma or a robust, oaky Chardonnay. Drizzle any remaining maple glaze over the chicken just before it hits the table for a glossy, professional finish. Leftovers are incredible when shredded and served on a toasted brioche bun with pickled red onions.