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–+ servings

Barbecued Chicken Thighs

These chicken thighs are moist and fall-apart tender. See the Notes section for links to my recipes for barbecue rub and barbecue sauce. Professional kitchens often weigh liquids, hence the 4000 grams of water. 4000 grams would essentially be the same as 4 liters. The advantage of weighing the water, though, is that you can add ice to cool the brine down while still being exact about the quantity of water. This recipe scales easily.
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Prep Time 40 minutes
Cook Time 4 hours
Total Time 6 hours 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 12 chicken thighs skin-on and bone-in
  • 320 grams salt
  • 4000 grams water
  • garlic powder
  • dried oregano
  • Barbecue rub homemade or purchased
  • Barbecue sauce homemade or purchased

Method
 

  1. Dissolve the salt in the water.
  2. Refrigerate the brine until cold. If you are weighing the water, you can add ice cubes to cool the brine quickly.
  3. Add the chicken thighs and weigh them down with a plate or a zipper lock bag full of water. Brine for two hours in the refrigerator.
  4. Remove the chicken thighs and pat them dry.
  5. Lay the chicken thighs skin-side down.
  6. Sprinkle liberally with garlic powder.
  7. Sprinkle with oregano.
  8. Sprinkle with barbecue rub.
  9. Wrap the skin around thigh, trying to enclose the meat as much as possible. Tie with twine.
  11. Rub the thighs generously with barbecue rub.
  13. Smoke at 225°F for 4 hours.
  14. Fifteen minutes before thighs are done, brush with barbecue sauce. Continue cooking for 15 more minutes.

Notes

Here is where you will find my recipe for barbecue rub and my recipe for barbecue sauce.
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