Smoked Applewood-Brined Chicken Thighs
Juicy chicken thighs brined in applewood-smoked brine and slow smoked to tender perfection with a hint of sweet smokiness. This american-inspired bbq & smoked ready in about 135 minutes pairs bone-in chicken thighs, water, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 4 cups water
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 2 cups applewood chips
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 4 cups water, 1/4 cup kosher salt, and 2 tbsp brown sugar. Stir until salt and sugar dissolve to create the brine. Submerge 6 bone-in chicken thighs in the brine, cover, and refrigerate for 4 hours.
- Step 2: Remove chicken thighs from brine and pat dry with paper towels. Rub each thigh evenly with 2 tbsp olive oil, 1 tsp black pepper, and 1 tsp garlic powder.
- Step 3: Preheat your smoker to 225°F and add 2 cups applewood chips to create a mild, sweet smoke.
- Step 4: Place the chicken thighs skin-side up on the smoker rack and smoke for 1.5 to 2 hours, or until internal temperature reaches 165°F and skin is slightly crisped.
- Step 5: Remove from smoker and rest for 10 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Smoked Applewood-Brined Chicken Thighs take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Applewood-Brined Chicken Thighs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Smoked Applewood-Brined Chicken Thighs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Applewood-Brined Chicken Thighs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Applewood-Brined Chicken Thighs?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
