GO
Black Smoke Chicken
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

A brown sugar brine makes every bite of these easy, smoked chicken legs juicy and dripping with flavor.


YIELD
4 servings

INGREDIENTS


Add all Savory items to cart

NOTES

This recipe features an exclusive spice from our Black Smoke Spice Set, developed in collaboration with Adrian Miller along with the release of his book, Black Smoke: African Americans and the United States of Barbecue. 

Special equipment: Smoker



DIRECTIONS

In a medium pot, dissolve brown sugar and salt in water. Bring to a simmer over medium-high heat, stirring until dissolved. Remove from heat and add ice, stirring until melted. Pour mixture into a medium bowl and add chicken leg quarters, submerging them in the brine. Chill for 2 to 3 hours up to overnight. Preheat smoker to 300 degrees. Remove chicken from brine and pat dry. Rub chicken all over with oil and coat with Black Smoke Seasoning. Smoke chicken for 40 to 50 min. until internal temperature reaches at least 165 degrees.



THANKS TO
Developed in collaboration with Adrian Miller

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

Black Smoke Spice Set  
$29.99

Recipe Reviews