Buttermilk-Brined Smoked Chicken Thighs

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs smoked with a tangy buttermilk brine, finished with a honey-maple glaze for a sweet-savory finish. This Southern-inspired chicken recipe, ready in about 240 minutes, pairs chicken thighs, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 120 min Serves 4 Southern cuisine 420 cal/serving

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Ingredients

8 bone-in, skin-on chicken thighs
2 cups buttermilk
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons honey
1 tablespoon maple syrup
1 teaspoon smoked paprika

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Instructions

Step 1: Whisk 2 cups buttermilk, 1 tablespoon salt, and 1 teaspoon black pepper in a large bowl. Add 8 bone-in chicken thighs, ensuring they're fully submerged, and refrigerate for 2 hours.
Step 2: Preheat smoker to 225°F (107°C). Remove chicken from brine, patting dry thoroughly with paper towels, then rub with 1 teaspoon smoked paprika.
Step 3: Place chicken skin-side up on smoker grates and smoke for 2 hours until internal temperature reaches 165°F (74°C), basting with 2 tablespoons honey and 1 tablespoon maple syrup during the last 30 minutes.