Smoked Beer-Brined Chicken Thighs with Mustard Herb Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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.

Tender chicken thighs brined in a flavorful beer mixture then smoked to perfection, served with a tangy mustard herb sauce for depth and brightness. This American-inspired barbecue recipe, ready in about 420 minutes, pairs bone-in, skin-on chicken thighs, lager beer, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 300 min Cook: 120 min Serves 6 American cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 cups lager beer
3 cups water
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp black peppercorns
2 bay leaves
4, smashed garlic cloves
3 tbsp Dijon mustard
2 tbsp, finely chopped fresh parsley
1 tbsp fresh thyme leaves
2 tbsp olive oil
for smoking applewood chips

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Instructions

Step 1: In a large bowl, combine 3 cups lager beer, 3 cups water, 1/4 cup kosher salt, 2 tbsp brown sugar, 1 tbsp black peppercorns, 2 bay leaves, and 4 smashed garlic cloves. Stir until salt and sugar dissolve. Submerge 6 bone-in, skin-on chicken thighs in brine, cover, and refrigerate for 4 hours.
Step 2: Remove chicken from brine, pat dry thoroughly with paper towels, and let rest at room temperature for 30 minutes.
Step 3: Prepare smoker with applewood chips and preheat to 275°F. Smoke chicken thighs skin side up for 1.5 to 2 hours until internal temperature reaches 165°F and skin is firm.
Step 4: While chicken smokes, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 2 tbsp finely chopped fresh parsley, and 1 tbsp fresh thyme leaves in a small bowl to create herb sauce.
Step 5: Serve smoked chicken thighs drizzled generously with mustard herb sauce alongside your favorite sides.