Put simply, these smoked chicken thighs are damn good and really easy to make. Using your Smokai Smoke Generator, together with controlled heat source in your smoking chamber will result in thighs that are tender on the inside, crispy on the outside, and full of flavour.
Wet Cure (Brine) Ingredients
500 ml orange juice
200gr sea salt
50 g soft brown Sugar
2 finely chopped bay leaves
Peel of 1 lemon
2 tsp crushed black peppercorns
1 tablespoon dried thyme
Combine brine ingredients together in a saucepan and bring to a boil.
Allow to cool completely and refrigerate of at least two hours.
Cover the chicken completely in the chilled brine mixture (you might need to weigh them down with a plate) and refrigerate for two hours.
Remove the chicken and pat dry with a paper towel.
Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken surface to dry.
Smoking Your Chicken Thighs
Hot smoke at 110°C until it reaches an internal temperature of 75°C, which usually takes about two hours.
The chicken should be an amazing colour and deliciously tender.