HONEY SRIRACHA GLAZED CHICKEN THIGHS
Makes 8 servings
If you are looking for a recipe to amp up the flavors of your next cookout, these sweet and spicy chicken thighs are sure to please. This might even be your new favorite way to prepare chicken!
8 chicken thighs Poultry Brine (here)
Kosher salt
Freshly ground black pepper
Granulated garlic
HONEY SRIRACHA GLAZE
¼ cup (60 ml) sriracha
3 tbsp (45 ml) honey
1 tbsp (15 ml) ketchup
1 tbsp (14 g) salted butter
1 tsp fresh lemon juice
2 tsp (10 ml) low-sodium soy sauce
Trim the meat of the thighs and cut away any loose hanging skin or fat to make them all about the same size.
Three hours before you plan to cook, place the chicken thighs into a large, lidded container and pour the brine over the meat. Cover the container and refrigerate for 2 hours.
Remove the chicken thighs from the brine and rinse well. Pat dry with a paper towel and refrigerate them for 1 hour.
Prepare the glaze: In a small saucepan, combine all the glaze ingredients and cook over medium-low heat, stirring to melt the butter. Lower the heat to low and simmer until it’s slightly thickened, 3 to 4 minutes, stirring frequently. Keep the glaze warm until ready to use.
Set up the EGG to cook at 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two chunks of apple or sugar maple wood. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 275°F (140°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary.
Once the smoker comes up to temperature, generously season both sides of the chicken with salt, pepper and granulated garlic. Place the thighs, bone side down, directly on the cooking grate, close the lid and cook until the chicken reaches an internal temperature of 165°F (73°C), about 1 hour. Using a silicone brush, baste the thighs with the glaze and continue to cook until the internal temperature of the chicken reaches 175 to 180°F (79 to 82°C), 30 to 40 minutes. Remove the chicken from the smoker and let it rest for 5 minutes before serving.