At home, I seasoned some bone-in, skin-on chicken thighs with kosher salt, black pepper, garlic powder, and fresh thyme the day before I planned to smoke them. They sat overnight, covered ...

Competition-Style Smoked Chicken Thighs Serves 12 Poultry Brine: 1 gallon warm water ½ cup kosher salt 2/3 cup packed light brown sugar 1 large onion, sliced 1 bunch thyme 1 bunch parsley For the ...

smoked chicken thighs—is one of the best ways to prepare poultry when you have some extra time to spare and want to infuse as much flavor as possible into the meat. Think of smoked chicken like ...

2 Place the chicken ... thighs in a glass or casserole dish. Pour your chosen marinade over them. Cover with clingfilm and allow the chicken to marinate for 30 minutes. If you are marinating the ...

Set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. Lay the chicken thighs skin-side down on a cutting board. Using a pair of kitchen ...

A comforting Southern American classic, made here with a roux-style base using pork fat, plus smoked chicken thighs, prawns and smoked bacon. To make the stock, bring the chicken stock ...

Using a meat tenderizer, such as a Jaccard, pierce holes in the chicken skin by placing the unit over the meat and pressing down. Repeatuntil you have pierced both sides of the thighs. Three hours ...