{"id":2009,"date":"2012-02-04T14:07:34","date_gmt":"2012-02-04T22:07:34","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2009"},"modified":"2012-02-04T14:07:34","modified_gmt":"2012-02-04T22:07:34","slug":"teriyaki-brined-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/teriyaki-brined-chicken-thighs\/","title":{"rendered":"Teriyaki Brined Chicken Thighs"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/MAKTeriYakiBrine01302012\/TeriyakiBrine3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> 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\u00a0 smoked\/grilled on a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet Smoker-Grill and\/or an Infrared Roaster (SRG).<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/MAKTeriYakiBrine01302012\/TeriyakiBrine1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Teriyaki Brine<\/span><\/strong>:<\/p>\n<ul>\n<li>\u00bd gallon water<\/li>\n<li>\u00bd cup of sugar<\/li>\n<li>\u00bc cup of Kosher Salt<\/li>\n<li>5 FL oz Yamasa Teriyaki<\/li>\n<\/ul>\n<p>Brined 7 Fresh Foster Farms Chicken Thighs for 3 hours in a 38\u00baF refrigerator.\u00a0 Rinsed the Chicken Thighs and patted dry before rubbing Annie&#8217;s Roasted Garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">Extra Virgin Olive Oil<\/a> and <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes Seasoning<\/a> under\/on the skin.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/MAKTeriYakiBrine01302012\/TeriyakiBrine2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 180\u00baF with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> wood BBQ pellets.\u00a0 <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoked the Chicken Thighs for 1\u00bd hours at 180\u00baF.<\/p>\n<p>After 1\u00bd hours of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke I increased the temperature to 325\u00baF until the Chicken Thighs reached an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> of 180\u00baF.\u00a0 Rested the Chicken under a foil tent for 20 minutes before serving.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/MAKTeriYakiBrine01302012\/TeriyakiBrine4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>The Money $Shot$&#8230;\u00a0 Teriyaki brined <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoked Chicken Thighs with a side of Brown Rice and steamed Broccoli &#8230;\u00a0 The Chicken was scrumptious, very moist, and tender.\u00a0 However, the Teriyaki flavor was more modest than expected.\u00a0 Next time I&#8217;ll use the entire 10 Fl oz of the Yamasa Teriyaki.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/MAKTeriYakiBrine01302012\/TeriyakiBrine5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0 smoked\/grilled on a MAK 2 Star Wood &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/teriyaki-brined-chicken-thighs\/\" aria-label=\"Teriyaki Brined Chicken Thighs\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-2009","post","type-post","status-publish","format-standard","hentry","category-chicken"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Teriyaki Brined Chicken Thighs - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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