APPLE WOOD SMOKED CHICKEN THIGHS
These succulent Smoked Chicken Thighs bring out the best in backyard smoking. They are brined, seared, and smoked with apple wood until absolute perfection. Your family will be convinced you are the pitmaster!
Provided by Bernice Hill
Categories Grilling
Time 8h16m
Number Of Ingredients 7
Steps:
- Prepare the brine in the morning by combining the salt and sugar with the water in a medium saucepan. Heat until both are entirely dissolved.
- Add the herbs and allow to cool until it is room temperature.
- Place thighs in a bowl and pour brine over. Cover with plastic wrap and brine for two to four hours.
- Remove chicken from brine and place on a rack over a pan in the fridge for a few hours to air dry (optional). Discard brine.
- Pre-heat grill to high. Sear on presentation side for 1-2 minutes depending on how high the temperature is. Flip and sear another minute. (see notes)
- Lower heat to 225 F and add apple wood chips. (see notes)
- Smoke for two hours or until internal temperature of each thigh reaches 165 F (74 C).
Nutrition Facts : Calories 241 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 22706 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SMOKED CHICKEN THIGHS
Dry-rubbed chicken thighs are smoked in an electric smoker.
Provided by CDIMENNA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat a smoker to 200 degrees F (93 degrees C).
- Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
- Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.
Nutrition Facts : Calories 193 calories, Carbohydrate 0.9 g, Cholesterol 71 mg, Fat 12 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 355.3 mg, Sugar 0.2 g
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
APPLEWOOD SMOKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
- Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
- Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.
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