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  • instagood_creations - Sarah LaDue @instagood_creations 2 hours ago
  • PIT SMOKED CHICKEN THIGHS · Packed full of smoked meat flavor and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit. Using @mccormickspice grill mates and @sbrbbq bbq sauce

INGREDIENTS
·8 chicken thighs
·Brine (see recipe below)
·McCormick® Grill Mates® Applewood Rub
·Applewood wood chips
·Hickory wood chips
·Sweet Baby Ray's® Hickory & Brown Sugar Barbecue Sauce

BBQ BRINE RECIPE:
1 gallon warm water
¾ c kosher salt
2/3 c brown sugar or white sugar
¼ c olive oil

BEFORE GRILLING 
1. Mix brine ingredients in a large pot, heat till salt, sugar, and oil fully mixes in with water, then allow to cool completely to room temperature (this step can take 1-2 hours). let your thighs sit in the brine for 4-12 hours in the refrigerator before putting in the smoker

2. Next, soak wood chips in water for an hour to two but no longer than two hours. Soaking these wood chips will allow them to smolder and smoke for a long period of time instead of lighting on fire and quickly burning up. You can use any type of wood smoking chips you like, but for this recipe use a mix of applewood and hickory

3. Wrap the water soaked wood chips in an aluminum foil pouch. punch holes in the top with a fork in order for the smoke to escape. Put the foil pouch above the charcoal at the same time you put the chicken in the smoker

Directions:
1. Preheat your smoker to 300°F

2. Lightly season chicken thighs on both sides with McCormick® Grill Mates® Applewood Rub

3. Place chicken thighs and foil wrapped wood chips in the smoker

4. Cook until the internal temperature of the chicken reaches about 165°F (about 1 1/2 hours)  Use an instant read thermometer to determine the internal temperature of the chicken

5. Glaze chicken with barbecue sauce 15 minutes before it is done cooking 
6. Once chicken has reached its target temperature, remove from smoker, let rest at room temperature 10 minutes. Serve with a side of barbecue sauce

#smokedchicken #bbqchicken #applewood #hickorysmoked #chickenrecipes #chickenthighs #ketomealprep #ketomeals #ketorecipe #ketodiet #chickendinner #instadinner #tasteofhome #mccormick #grillmates #sweetbabyrays #sbrbbq #sbr PIT SMOKED CHICKEN THIGHS · Packed full of smoked meat flavor and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit. Using @mccormickspice grill mates and @sbrbbq bbq sauce INGREDIENTS ·8 chicken thighs ·Brine (see recipe below) ·McCormick® Grill Mates® Applewood Rub ·Applewood wood chips ·Hickory wood chips ·Sweet Baby Ray's® Hickory & Brown Sugar Barbecue Sauce BBQ BRINE RECIPE: 1 gallon warm water ¾ c kosher salt 2/3 c brown sugar or white sugar ¼ c olive oil BEFORE GRILLING 1. Mix brine ingredients in a large pot, heat till salt, sugar, and oil fully mixes in with water, then allow to cool completely to room temperature (this step can take 1-2 hours). let your thighs sit in the brine for 4-12 hours in the refrigerator before putting in the smoker 2. Next, soak wood chips in water for an hour to two but no longer than two hours. Soaking these wood chips will allow them to smolder and smoke for a long period of time instead of lighting on fire and quickly burning up. You can use any type of wood smoking chips you like, but for this recipe use a mix of applewood and hickory 3. Wrap the water soaked wood chips in an aluminum foil pouch. punch holes in the top with a fork in order for the smoke to escape. Put the foil pouch above the charcoal at the same time you put the chicken in the smoker Directions: 1. Preheat your smoker to 300°F 2. Lightly season chicken thighs on both sides with McCormick® Grill Mates® Applewood Rub 3. Place chicken thighs and foil wrapped wood chips in the smoker 4. Cook until the internal temperature of the chicken reaches about 165°F (about 1 1/2 hours)  Use an instant read thermometer to determine the internal temperature of the chicken 5. Glaze chicken with barbecue sauce 15 minutes before it is done cooking 6. Once chicken has reached its target temperature, remove from smoker, let rest at room temperature 10 minutes. Serve with a side of barbecue sauce #smokedchicken #bbqchicken #applewood #hickorysmoked #chickenrecipes #chickenthighs #ketomealprep #ketomeals #ketorecipe #ketodiet #chickendinner #instadinner #tasteofhome #mccormick #grillmates #sweetbabyrays #sbrbbq #sbr
  • PIT SMOKED CHICKEN THIGHS · Packed full of smoked meat flavor and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit. Using @mccormickspice grill mates and @sbrbbq bbq sauce INGREDIENTS ·8 chicken thighs ·Brine (see recipe below) ·McCormick® Grill Mates® Applewood Rub ·Applewood wood chips ·Hickory wood chips ·Sweet Baby Ray's® Hickory & Brown Sugar Barbecue Sauce BBQ BRINE RECIPE: 1 gallon warm water ¾ c kosher salt 2/3 c brown sugar or white sugar ¼ c olive oil BEFORE GRILLING 1. Mix brine ingredients in a large pot, heat till salt, sugar, and oil fully mixes in with water, then allow to cool completely to room temperature (this step can take 1-2 hours). let your thighs sit in the brine for 4-12 hours in the refrigerator before putting in the smoker 2. Next, soak wood chips in water for an hour to two but no longer than two hours. Soaking these wood chips will allow them to smolder and smoke for a long period of time instead of lighting on fire and quickly burning up. You can use any type of wood smoking chips you like, but for this recipe use a mix of applewood and hickory 3. Wrap the water soaked wood chips in an aluminum foil pouch. punch holes in the top with a fork in order for the smoke to escape. Put the foil pouch above the charcoal at the same time you put the chicken in the smoker Directions: 1. Preheat your smoker to 300°F 2. Lightly season chicken thighs on both sides with McCormick® Grill Mates® Applewood Rub 3. Place chicken thighs and foil wrapped wood chips in the smoker 4. Cook until the internal temperature of the chicken reaches about 165°F (about 1 1/2 hours)  Use an instant read thermometer to determine the internal temperature of the chicken 5. Glaze chicken with barbecue sauce 15 minutes before it is done cooking 6. Once chicken has reached its target temperature, remove from smoker, let rest at room temperature 10 minutes. Serve with a side of barbecue sauce #smokedchicken #bbqchicken #applewood #hickorysmoked #chickenrecipes #chickenthighs #ketomealprep #ketomeals #ketorecipe #ketodiet #chickendinner #instadinner #tasteofhome #mccormick #grillmates #sweetbabyrays #sbrbbq #sbr
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