Still having a barbecue fest at our home my husband and I decide to try making smoked chicken. I have never been a fan on barbecued chicken because it always turns out blackened and dry. No matter how much I lather them in sauce they still would turn out dry and end up being used for chicken salad smothered in mayonnaise. After the purchase of our new fancy smoking barbecue my husband got a few tips from a friend to try making brined smoked chicken thighs. This was like a lightbulb went off in my mind. Why had I never thought of brining chicken before barbecuing it? I brine my roasted turkey to keep it moist. Why not my chicken? I decided to use a similar technique that Martha Stewart uses on her big bird by brining the chicken thighs in a bottle of white wine and kosher salt. Instead of adding a bunch of herbs to the brine I chose to use a simple pre-made poultry rub to the chicken after the brining process was done. I have to tell you this is the best chicken I have ever had. The chicken thighs were moist, fall off the bone, and so flavorful. Once you try this you may never cook chicken another way.
- 5.5 lb. Bone In & Skin On Chicken Thighs
- 1/2 a bottle of Dry White Wine
- 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)
- In a deep bucket or pot add wine, water, and kosher salt. Mix throughly till salt dissolves.
- Add chicken thighs to the brine. Cover and place in the fridge for 5 hours.
- Remove chicken from brine and pat dry with a paper towel.
- Rub chicken throughly in the poultry brine or your own favorite rub.
- Place chicken in a smoker or barbecue and cook low and slow at 275°f.
- Flip the chicken every 50 minutes, until the internal temperature reaches 165°f. For us this took 4 hours.
- Skin will be golden and crispy when it is done.