The depth of flavor in this smoky chicken dish comes from a poultry brine and tangy-sweet Peach BBQ Sauce made from fresh peaches or a combination of peach preserves and canned peaches. Pitmaster and BBQ Buddha founder Ray Sheehan’s recipe, from his new cookbook “Award-Winning BBQ Sauces and How to Use Them” (Page Street; $22) has impressed many judges on the circuit with the chicken’s appearance, flavor and tenderness.
If you prefer to use fresh peaches in the summer, substitute 2 cups of peach puree from about five large peaches for the peach preserves and canned peaches.
Competition-Style Smoked Chicken Thighs
Serves 12
Poultry Brine:
1 gallon warm water
½ cup kosher salt
2/3 cup packed light brown sugar
1 large onion, sliced
1 bunch thyme
1 bunch parsley
1 tablespoon black peppercorns
1 bay leaf
Chicken Rub:
1 cup cane sugar
½ cup kosher salt
¼ cup smoked paprika
2 tablespoons freshly ground black pepper
1½ teaspoons onion powder
1½ teaspoons granulated garlic
1 teaspoon ground thyme
1½ teaspoon celery salt
1 teaspoon cayenne pepper
Chicken:
12 chicken thighs
1 cup margarine, divided
2 cups Peach BBQ Sauce (see below)
Large disposable aluminum pan
Apple or sugar maple wood
Directions
For the brine: In a large, lidded container, whisk together the warm water, salt and brown sugar until the sugar and salt are dissolved. Add the onion, thyme, parsley, peppercorns and bay leaf. Refrigerate until ready to use. The brine can be made up to 4 days ahead. Strain it before use.
Prepare the rub: In a medium-sized bowl, combine all the rub ingredients and set it aside. (Leftover rub may be stored in an airtight container for up to 6 months.)
Trim the fat from the thighs and cut away any loose hanging skin to make them all about the same size. They should look like little rectangular pillows. Using a meat tenderizer, such as a Jaccard, pierce holes in the chicken skin by placing the unit over the meat and pressing down. Repeat
until you have pierced both sides of the thighs.
Three hours before you plan to cook, place the chicken thighs in a large, lidded container and pour the brine over the meat. Cover the container and refrigerate it for 2 hours. Remove the chicken from the brine and rinse well. Pat the thighs dry with a paper towel and refrigerate them for 1 hour.
Prepare a smoker to cook at 275 degrees. Fit a sheet pan with a baking rack.
Sprinkle an even layer of the chicken rub all over the chicken thighs. Place the thighs, bone side down, in a large, disposable aluminum pan and top each thigh with a pat of margarine.
Once the cooker reaches temperature, add the wood. Place the pan in the smoker and cook for 1 hour. Lightly re-season the top of the thighs with the rub and wrap the pan with aluminum foil. Return the pan to the cooker until the chicken reaches an internal temperature of 180 degrees, 30 to 40 minutes. Remove the pan from the cooker and open the foil to vent for 1 to 2 minutes.
In a medium-sized saucepan over medium heat, stir the BBQ sauce until it’s warmed. Using
tongs or gloved hands, submerge each thigh in the warmed sauce. Place the thighs on the
rack-topped baking sheet to drain any excess sauce. Place the pan in the smoker and cook
for 15 to 20 minutes to set the glaze. Remove the chicken from the smoker and let it rest for
5 minutes before serving.
Peach BBQ Sauce
Makes about 5 cups
Ingredients
1¼ cups peach preserves
15-ounce can sliced peaches, drained
4 tablespoons unsalted butter
½ small onion, diced
1½ cups ketchup
½ cup light brown sugar
½ cup cider vinegar
½ cup water
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
¼ teaspoon ground thyme
1 teaspoon granulated garlic
2 teaspoons hot sauce, such as Crystal
Directions
In a food processor, combine the peach preserves and sliced peaches. Blend them to a puree
In a medium-sized saucepan, melt the butter over medium-high heat and sauté the onion until it’s soft, but not browned, 3 to 4 minutes. Stir in the peach puree, ketchup, brown sugar, vinegar, water, Worcestershire, Dijon, salt, pepper, thyme, granulated garlic and hot sauce. Lower the heat to medium-low and simmer until it’s slightly thickened, 15 to 20 minutes, stirring frequently.
Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to 3 weeks.
— From “Award-Winning BBQ Sauces and How to Use Them” by Ray Sheehan (Page Street Publishing Co; $22)
