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Bobby Flay’s Smoked Chicken Thighs with Sorghum-Chile Glaze

Bobby Flay
Cuisine

Chicken & Poultry

Category

Smoke

Adapted from Bobby Flay’s Barbecue Addiction. Copyright ©2013 by Boy Meets Grill, Inc. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. For more of Bobby’s recipes, visit his website bobbyflay.com.


“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

Bobby Flay’s Smoked Chicken Thighs with Sorghum-Chile Glaze

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
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon chile de árbol powder
  • 1⁄4 cup canola oil
  • 1 cup apple or hickory wood chips

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  • 3⁄4 cup sorghum

  • 1 teaspoon chile de árbol powder

  • Kosher salt and freshly ground black pepper

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  • convEGGtor® 

Directions

  1. 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
  2. Remove from the heat and let cool completely
  3. Put the chicken thighs in a bowl, add the cooled brine, cover, and refrigerate for 30 minutes and up to 1 hour
  4. Remove from the brine, rinse well, and pat dry
  5. Combine all of the spices and the oil in a small bowl
  6. 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
  7. Soak 1 cup apple or hickory wood chips in water for at least 30 minutes
  8. Remove the chicken from the refrigerator 30 minutes before cooking

  9. Set the Egg for indirect cooking (with convEGGtor) at 250°F/121°C

  10. Place half of the drained wood chips over the hot coals, add the cooking grid, and close the dome
  11. Let smoke build for 10 minutes
  12. Add the chicken to the smoker grid and smoke for 40 minutes
  13. Add the remaining drained wood chips and continue to smoke the chicken until the temperature reaches 165°F/74°C, about 1 hour more
  14. During the last 15 minutes of smoking, brush the thighs with some of the glaze
  15. Remove the chicken from the grill, tent loosely with foil, and let rest for 10 minutes
  16. Serve brushed with more of the glaze and sprinkled with ancho powder

Recipes