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Mar 09, 21
-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.
-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).
-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.
-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.
-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.
"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"
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