This recipe comes from Slothstradamus's food blog and can be found here: https://www.slothstradamus.com/chicken/smoked-boneless-skinless-chicken-thighs/.
Overview:
- Prep Time: 5 minutes
- Cook Time: 2 Hours
- Inactive Time: 18 Hours
- Total Time: 20 Hours 5 Minutes
Ingredients:
Brine- 8 boneless skinless chicken thighs
- 2 bottles stout beer
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper
- 1 Tablespoon kosher salt
- 1/2 Tablespoon dark chili powder
- 1/2 Tablespoon garlic powder
Instructions:
- Add 6-8 thawed boneless skinless chicken thighs to a gallon size ziplock bag (or large container to brine chicken)
- Make the brine by adding two bottles of stout beer and 1 tablespoon of kosher salt. Mix well and pour the brine over the chicken. Brine overnight.
- Prepare the BBQ rub prior to cooking by combining black pepper, kosher salt, dark chili powder, and garlic powder. Mix until ingredients are well combined.
- Remove the chicken from the brine 1 hour before cooking. Pat dry with a paper towel and place on a cookie sheet for seasoning.
- Season the chicken to taste, making sure each side of the chicken is seasoned.
- Preheat the smoker to 250°F for indirect cooking.
- Spread the boneless skinless chicken thighs evenly on the cooking grate when smoker is preheated.
- Smoke the chicken for 60-90 minutes (depending on thickness) or until the internal temperature of the chicken reaches 165°F. We recommend using an instant read thermometer to verify the temperature reaches safe eating temperatures.
- Remove the chicken from the smoker when it reaches safe eating temperatures
- Wrap the chicken in foil and let it rest for 10 minutes before serving