Buttermilk-Brined Smoked Chicken Thighs

Name: Buttermilk-Brined Smoked Chicken Thighs
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 4 servings
Cuisine: Southern
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

Juicy chicken thighs smoked with a tangy buttermilk brine, finished with a honey-maple glaze for a sweet-savory finish.

Cuisine: Southern

Category: Chicken

Prep: 120 minutes. Cook: 120 minutes.

Serves 4.

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

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.