These smoked chicken thighs are a no-fuss, easy, not to mention, rather quick way to get dinner on the table.
Course Main Course
Cuisine American, BBQ, Grilling, Smoking
Keyword chicken thighs on the pit boss, Chicken thighs pellet grill, pit boss chicken thighs, Smoked Chicken Thighs, Smoker Chicken
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 4people
Calories 236kcal
Equipment
Electric Smoker/Pellet Grill
Ingredients
BRINE
4-5lbsbone-in, skin-on chicken thighs
112 oz bottlebeer
½ cup brown sugar
¼ cupapple cider vinegar
¼ cupkosher salt
HONEY MUSTARD
¼cupdijon mustard
¼cuphoney
1tbsp apple cider vinegar
1tbspbrown sugar
1 tspchili powder
1tspgarlic powder
1pinchsalt + pepper
Instructions
BRINE
In a large 2-gallon ziplock bag add the chicken beer, brown sugar, salt, apple cider vinegar, and chili powder. Allow it to marinate for 20 minute - overnight. (Overnight is best, the longer you soak, the better the flavor will be).
HONEY MUSTARD
In a bowl whisk together the dijon mustard, honey, apple cider vinegar, brown sugar, chili powder, garlic powder, and salt and pepper until smooth. Set aside.
SMOKING THE CHICKEN THIGHS
Preheat your smoker according to your brands instructions to 350 degrees Fahrenheit.
Place the marinated chicken right on the grill grate, skin side up, and close the lid.
Every 30 minutes, generously baste the chicken with honey mustard sauce.
After 2 hours, or once your chicken thighs have reached an internal temperature of 165 degrees F, add the rest of your sauce to a foil pan and place the chicken onto the sauce. Close the lid for about ten minutes or until the sauce is simmering. Turn off your grill.
Allow the chicken to rest for 10 minutes, uncovered, and serve!