Chicken Thigh Brine for Smoking – Simple & Delicious | Grill

For passionate smokers, meat quality is a vital factor in achieving delectable smoked chicken. Elevating the succulence and flavor of your chicken thighs is easily ...

Photo of author

Calvin Lamb

Last updated:

chicken thigh brine for smoking

For passionate smokers, meat quality is a vital factor in achieving delectable smoked chicken. Elevating the succulence and flavor of your chicken thighs is easily achieved through a Chicken Thigh Brine for Smoking. This post offers a seamless walkthrough to create the ultimate brine for your upcoming batch of smoked chicken thighs. Alongside our trusted brine recipe, we’ll delve into renowned brining methods, enabling you to craft a personalized blend. For an unforgettable, mouthwatering smoked chicken experience, this guide guarantees each bite bursts with flavor.

What is Brine and How It Enhances the Flavor of Chicken Thighs?

Brine is a marinade made of water, salt, and sugar along with herbs, spices, and other flavourings. The brine adds moisture to the chicken and helps it absorb flavours as it sits in the mixture for several hours. Once cooked, the chicken will be tender on the inside and have a wonderful smoky taste on the outside that will make your taste buds water.

What You’ll Need for Brining Chicken Thighs:

• 2 quarts of room temperature or cold water

• 1/4 cup of kosher salt

• 1/2 cup of granulated sugar

• Optional flavourings such as whole peppercorns, bay leaves, garlic cloves, fresh herbs, or citrus zest

• A large container for mixing and storing the brine (glass is best)

Directions for Creating the Perfect Brine:

1. Pour 2 quarts of room temperature or cold water into a large container or bowl.

2. Add 1/4 cup of kosher salt and 1/2 cup of granulated sugar to the water, stirring until completely dissolved.

3. If desired, add in flavourings such as whole peppercorns, bay leaves, garlic cloves, fresh herbs, or citrus zest.

4. Place the chicken thighs into the brine and let them sit in the mixture for 4-6 hours at room temperature or overnight in the refrigerator.

5. Once finished brining, rinse off the chicken and pat dry with a paper towel before cooking as usual.

6. If you have extra brine, store it in the refrigerator for later use.

Season the chicken thigh brine:

Once you’ve created your brine, you can customize its flavour by adding additional spices or herbs. Popular seasonings to consider include:

• garlic powder

• onion powder

• smoked paprika

• red pepper flakes

• oregano

• thyme

Simply add a teaspoon of the desired seasoning per quart of brine and stir until combined. Taste the brine to ensure that the seasonings are balanced before adding the chicken.

How Long to smoke chicken thigh brine?

Once your chicken thighs have been adequately brined, it’s time to light up the smoker! Smoke the chicken at a low temperature (around 250°F) for about 2-3 hours or until the internal temperature reaches 165°F. Make sure to monitor the smoker throughout the smoking process, as chicken can dry out quickly if left for too long. Let your chicken rest for 10 minutes before serving and enjoy!

What is the perfect temperature to achieve chicken thigh brine when smoking?

When smoking chicken thighs, the ideal temperature to achieve is 165°F internally. This will ensure that your chicken has reached a safe temperature and is fully cooked without being overdone or dry. To check the internal temperature of your chicken, insert an instant-read thermometer into the thickest part of the thigh (avoiding bone) and wait for a reading. Once the thermometer reads 165°F or higher, your chicken is ready to be served!

How can you achieve perfectly crispy skin on your smoked chicken thighs?

If you’re looking for that perfect, crispy skin on your smoked chicken thighs, the key is to keep your smoker temperature low. Higher temperatures result in more evaporation and can cause the skin to become tough and chewy. Aim for a temperature of 250°F-275°F when smoking, as this will give you a crispier texture while still maintaining juicy and tender meat.

Hopefully, this blog post has helped you craft the perfect brine for your next batch of smoked chicken thighs! Whether you’re a beginner or an experienced smoker, be sure to follow our steps for guaranteed delicious results.

Tips for Making Smoked Chicken Thigh Brine Even More Delicious:

• Add a splash of your favourite bottled hot sauce to the brine for an extra kick of flavour.

• Use fresh herbs or spices in your brine for a more flavorful final result.

• If you’d like to switch up the flavour profile, use different seasonings and flavourings in your brine.

• Let the chicken brine for at least 4 hours, but if you have the time let it sit overnight for even better results.

• To achieve perfectly crispy skin, make sure to smoke at a low temperature of 250°F-275°F.

• Let the chicken rest before serving to ensure that all of its delicious juices stay locked in!

Looking for the perfect side dish for your smoked chicken thigh brine?

Smoked chicken is delicious as a standalone entree, but pairing it with the right side dishes will really take your meal to the next level. Popular sides to pair with smoked chicken thighs include roasted vegetables, mashed potatoes, grilled corn on the cob, or a green salad.

How to store leftover smoked chicken thigh brine?

Any cooked chicken thighs should be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze your leftovers, wrap them securely in aluminium foil or a freezer-safe bag and freeze them for up to 4 months. When ready to use, thaw overnight in the refrigerator before reheating.

Nutritional Facts of Smoked Chicken Thigh Brine:

One 4-ounce serving of smoked chicken thigh brine contains approximately 132 calories, 6.3 grams of fat, 1.5 grams of saturated fat, 66 milligrams of cholesterol, 130 milligrams of sodium, 0 grams of carbohydrates, 0 grams of fibre and 17.2 grams of protein.

Common Mistakes When Smoking Chicken Thigh Brine:

• Not brining the chicken long enough: When it comes to brining, timing is key! Be sure to give your chicken adequate time to sit in the brine before cooking.

• Smoker temperature too high: As mentioned earlier, if your smoker temperature is too high, you may end up with dry and chewy chicken. Aim for a lower temperature (250°F-275°F) to achieve the best results.

• Not letting the chicken rest before serving: Letting your chicken sit for 10 minutes after cooking will help seal in all of its delicious juices, resulting in a flavorful and tender final product.

• Not using a thermometer: To ensure that your chicken is cooked through and reaches a safe temperature, be sure to use an instant-read thermometer when checking doneness.

• Not seasoning the brine: Adding your favourite seasonings to the brine is essential for maximum flavour! Don’t forget to season your brine before adding the chicken.

What to Expect After Smoking Chicken Thighs with a Brine:

Smoked chicken thighs with brine are sure to be juicy, tender and flavorful. The smoke will give the outside of the chicken a smoky flavor while the brine will ensure that the inside stays moist and succulent. Serve your smoked chicken with delicious sides and enjoy!

FAQs: Chicken Thigh Brine for Smoking

Should you brine a chicken before smoking it?

Yes! Brining a chicken before smoking will help to keep the chicken moist and flavorful while also adding an extra layer of flavour.

How long should you let a smoked chicken thigh brine?

For best results, allow your chicken to sit in the brine for at least 4 hours or up to overnight.

Is it worth brining chicken thighs?

Absolutely! Brining your chicken thighs is the key to keeping them juicy and flavorful. Plus, it’s an easy way to add extra flavour to your smoked chicken.

Is it better to dry brine or wet brine chicken for smoking?

Wet brining is the best way to achieve juicy and tender chicken. The liquid in the brine helps to keep the meat from drying out while also adding flavour. However, if you’re short on time, a dry brine can still work as well.

How do I know when my smoked chicken thighs are done?

The best way to know when your smoked chicken thighs are done is by using an instant-read thermometer. Insert the thermometer into the thickest part of the thigh and wait for a reading of 165°F or higher. Once you reach that temperature, your chicken is ready to be served!

How long is too long to brine chicken thighs?

If you brine your chicken thighs for too long, the meat can become overly salty. To avoid this, stick to a maximum of 12 hours and make sure that you rinse the chicken before cooking.

Can I freeze cooked chicken thighs?

Yes, cooked chicken thighs can be frozen for up to 4 months. Wrap them securely in aluminium foil or a freezer-safe bag before freezing. Thaw overnight in the refrigerator before reheating.

Related Articles:

Leave a Comment