Hickory smoked Chicken is hard to beat but one of my passions is to develop various easy brine recipes to enhance the moisture and flavors of Chickens in various shapes and sizes when smoked/grilled on a MAK 2 Star Wood Pellet Smoker-Grill and/or an Infrared Roaster (SRG).
Teriyaki Brine:
- ½ gallon water
- ½ cup of sugar
- ¼ cup of Kosher Salt
- 5 FL oz Yamasa Teriyaki
Brined 7 Fresh Foster Farms Chicken Thighs for 3 hours in a 38ºF refrigerator. Rinsed the Chicken Thighs and patted dry before rubbing Annie’s Roasted Garlic Extra Virgin Olive Oil and Fagundes Seasoning under/on the skin.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF with Hickory wood BBQ pellets. Hickory smoked the Chicken Thighs for 1½ hours at 180ºF.
After 1½ hours of Hickory smoke I increased the temperature to 325ºF until the Chicken Thighs reached an Internal Temperature of 180ºF. Rested the Chicken under a foil tent for 20 minutes before serving.
The Money $Shot$… Teriyaki brined Hickory smoked Chicken Thighs with a side of Brown Rice and steamed Broccoli … The Chicken was scrumptious, very moist, and tender. However, the Teriyaki flavor was more modest than expected. Next time I’ll use the entire 10 Fl oz of the Yamasa Teriyaki.
Reg
White or brown sugar?
Peter Jautaikis
White sugar.