Smoked Chicken Confit

Preparing the Chicken:

-Spatchcock the whole chicken and separate the chicken thighs.

-Dry brine the chicken thighs by seasoning both sides with kosher salt, garlic powder, and black pepper.

-Place the thighs in the refrigerator and let them sit overnight or for at least 3-4 hours.

Smoking the Chicken Thighs:

-Fire up the pit to 250-275 degrees Fahrenheit (120-135 degrees Celsius).

-Place the chicken thighs on the grill and smoke for about 1 hour to infuse them with smoke flavor. They should reach an internal temperature of 150 degrees Fahrenheit (65 degrees Celsius).

Confit Cooking:

-Remove the smoked chicken thighs and transfer them to a deep hotel pan.

-Cover the chicken thighs with duck fat (or your preferred fat/oil) until they are submerged.

-Add fresh thyme and garlic cloves to enhance the flavor.

-Place the pan back on the smoker or in an oven set at 250-300 degrees Fahrenheit (120-150 degrees Celsius) for 4-5 hours. Alternatively, you can cook them in an oven at 180 degrees Fahrenheit (82 degrees Celsius) overnight.

Draining and Crisping:

-Once cooked, remove the chicken thighs from the fat and place them on a baking sheet with a wire rack to drain off any excess fat.

Crisping the Chicken Thighs:

-Preheat a grill to 325-350 degrees Fahrenheit (160-175 degrees Celsius).

-Place the chicken thighs on the grill and cook for 15 minutes on one side.

-Flip the thighs and cook for another 15 minutes, or until the skin becomes crispy and golden brown.

-Remove the chicken thighs from the grill and let them rest for a few minutes.

-Serve the smoked chicken confit thighs and enjoy!

Note: You can strain and store the fat used for confiting the chicken thighs for later use in other recipes.