These Jack & Coke Thighs turn out a pretty mahogany caramel color, and the flavor is just as good. Give them a try the next time you fire up the grill.
Total Time
2hr 40min
4.5
2 Ratings
Author: How to BBQ Right
Servings:
4
Ingredients
•
8
Bone-in, Skin-on Chicken Thighs
•
16
fl oz
Coca Cola
•
1/2
cup
Unsalted Butter
•
1
cup
Dark Brown Sugar
•
1
cup
Pineapple Juice
•
1
cup
Barbecue Sauce
•
2/3
cup
Water
•
1/2
cup
Soy Sauce
•
2
oz
Teriyaki Sauce
•
4
cloves
Garlic
, roasted
•
1
Lemon
, juiced
•
2
fl oz
Jack Daniels Whiskey
•
4
Tbsp
Pineapple Preserves
•
4
Tbsp
All-Purpose Spice Rub
Cooking Instructions
1.
Season both sides of the Bone-in, Skin-on Chicken Thighs (8) with All-Purpose Spice Rub (4 Tbsp) and place thighs in a large zip top bag. Pour Coca Cola (16 fl oz) and 1/4 cup of Soy Sauce (1/2 cup) over the chicken and seal the bag.
2.
Brine the thighs for 1-2 hours in refrigerator.
3.
Remove thighs from bag and shake off any excess brine. Apply light coat of Killer Hog's AP Rub to both sides and place each thigh skin up tightly packed in an aluminum pan.
4.
Cut Unsalted Butter (1/2 cup) into pats and place around the edges and between the thighs.
5.
Prepare a fire in the smoker and bring temperature to 300 degrees F (150 degrees C) add a few chunks of Cherry wood for smoke.
6.
Place the pan of chicken directly on the cooking rack and smoke for 1 hour at 300 degrees F (150 degrees C).
7.
In a small sauce pan over medium high heat add Dark Brown Sugar (1 cup), Pineapple Juice (1 cup), Water (2/3 cup), Teriyaki Sauce (2 oz), and remaining soy sauce. Bring mixture to a boil and reduce heat to simmer stirring occasionally.
8.
Mash the roasted Garlic (4 cloves) with a fork and add to the pot along with the Lemon (1), Pineapple Preserves (4 Tbsp), and Jack Daniels Whiskey (2 fl oz). Continue to reduce for 10 minutes.
9.
Add the Barbecue Sauce (1 cup) and reduce for 10 more minutes or until mixture begins to thicken slightly.
10.
Dunk each thigh in the glaze and place on a wire rack, then place the rack directly on the cooking grate and cook for 10 minutes.
11.
Apply additional glaze to the thighs with a brush and cook for 10 minutes.
12.
Remove thighs once internal temperature reaches 175 degrees F (80 degrees C).
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1089
FAT
36.4 g
PROTEIN
72.2 g
CARBS
125.4 g
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