- 8 bone-in chicken thighs
- 1 gallon cold water
- ¼ cup salt
- 1 cup brown sugar
- ¾ cups Challenge Butter (1½ sticks)
- 1 Tablespoon seasoning salt
- ½ Tablespoon white sugar
- ½ Tablespoon brown sugar
- ¼ Tablespoon garlic powder
- ¼ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 – 1¼ cups barbecue sauce
- Cherry wood chips (optional)
1Trim excess skin and fat from chicken.
2Combine salt and brown sugar in cold water in a large bowl and stir until dissolved. Refrigerate two to four hours.
3Preheat one grill zone, opposite from side you will be cooking on, to 300-325 degrees.*
4Remove chicken from brine and rinse with cold water.
5Cut butter in ¼ inch slices and place in foil pan. Place wire rack in pan and chicken on the rack, bone side up. Cover entire chicken with rub and cover tightly with foil.
6Place foil covered pan on grill. No wood chips are needed yet. Cook 1 to 1½ hours, checking meat temperature at 1 hour. Once chicken reaches 185 to 195 degrees, remove from grill.
7Warm sauce and dip each thigh into the sauce and place on a rack. Serve or for a little smoky flavor, add wood chips or smoke pouch to grill.
8Once smoke is generated, place chicken (still on rack) on the grate and smoke for 15 minutes at 300 to 325 degrees. Do not over-smoke.