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.
