Smoked Applewood-Brined Chicken Thighs

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 developed and reviewed.

Juicy chicken thighs brined in applewood-smoked brine and slow smoked to tender perfection with a hint of sweet smokiness. This American-inspired barbecue recipe, 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.

Prep: 15 min Cook: 120 min Serves 6 American cuisine 320 cal/serving

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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

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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.