“Sorgum—you can think of it as the South’s maple syrup—is sweet yet earthy with a touch of spice that a dash of chile de arbol brings to the forefront. If you can’t find it, a combination of honey and molasses will do the trick.” -Bobby Flay
Author: Bobby Flay
Ingredients
12 bone-in, skin-on chicken thighs
1⁄2 cup plus 2 teaspoons kosher salt
1⁄4 cup sugar
3 tablespoons ancho chile powder, plus more for garnish
To make the brine, bring 4 cups cold water, 1⁄2 cup of the salt, and the sugar to a boil in a medium saucepan and cook until the salt and sugar are dissolved, about 2 minutes
Remove from the heat and let cool completely
Put the chicken thighs in a bowl, add the cooled brine, cover, and refrigerate for 30 minutes and up to 1 hour
Remove from the brine, rinse well, and pat dry
Combine all of the spices and the oil in a small bowl
Rub each chicken thigh with some of the spice rub, put in a zip top bag, and refrigerate for at least 1 hour and up to 8 hours
Soak 1 cup apple or hickory wood chips in water for at least 30 minutes
Remove the chicken from the refrigerator 30 minutes before cooking
Set the Egg for indirect cooking (with convEGGtor) at 250°F/121°C
Place half of the drained wood chips over the hot coals, add the cooking grid, and close the dome
Let smoke build for 10 minutes
Add the chicken to the smoker grid and smoke for 40 minutes
Add the remaining drained wood chips and continue to smoke the chicken until the temperature reaches 165°F/74°C, about 1 hour more
During the last 15 minutes of smoking, brush the thighs with some of the glaze
Remove the chicken from the grill, tent loosely with foil, and let rest for 10 minutes
Serve brushed with more of the glaze and sprinkled with ancho powder
