Pickle/Jalapeño brined chicken thighs

[lcdearman]

I decided to do a little twist and combined dill pickle juice with juice from a jar of pickled jalapeños. I went about 50/50 with it. I let them sit in the brine in the fridge overnight, then seasoned with Southside Market rub. Smoked with 1.4oz of maple. Set the Auber to 150* for 30 minutes, then 235* until the chicken hit an IT of 175*. It took a total of 2.5 hours. I attempted to crisp the skin on a very hot grill, but I overdid it and turned it into chicken chicharrones instead. The skin kinda broke and fell off on the bite, so I just ate it like potato chips. The chicken was really good and juicy. I will do this again for sure.

 

[OldeSmoker]

Sounds great! Thanks for sharing.

 

[old sarge]

They look good. Thanks!

 

[barelfly]

Love the idea here!

Even taking it a bit further for fried chicken! Not that I ever make fried chicken but thanks for sharing this. Will have to give this a try soon.

 

[tpcdelisle]

The Chick-fil-A of smoking. Pickle juice sure works for them so it is bound to be good! 

 

[Dave in AZ]

The Chick-fil-A of smoking. Pickle juice sure works for them so it is bound to be good! 

Do they use pickle juice?  Ir are you just referring to that pickle they include?  This is interesting but dang it, I just threw out a quart of dill pickle juice today, and then cooked chicken thighs doh!

 

[tpcdelisle]

Dave, they do use pickle juice. Oops I’m going to try it next week. This weekend will be Dino ribs .  Can’t wait.