Brined and Smoked Chicken Thighs

Brined and Smoked Chicken Thighs

Brined and Smoked Chicken Thighs
These succulent chicken thighs are brined in a sweet citrus mixture before being smoked for hours to achieve the ideal level of tenderness.

Water and brown sugar are whipped together.

To dissolve the sugar and salt, combine 1 cup of kosher salt, black pepper, garlic cloves, and bay leaves in a large saucepan.

Bring to a boil on a medium-high heat setting.

Insert rosemary sprigs and lemon slices after carefully pouring the brine mixture into a sizable heat-resistant container.

Place in the refrigerator and leave for two hours or until completely chilled.

To the chilled brine, add the chicken thighs.

Chicken thighs should be placed on top of a small plate to keep them submerged.

The container should then be sealed with a lid or plastic wrap.

Place brined chicken thighs in the refrigerator for at least 6 hours and up to 24 hours.

June 24, 2024

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