Butter Bath Chicken Recipe That Saved My Dry Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a brine by dissolving 1 cup of kosher or sea salt and brown sugar in 1 gallon of water.

Add chicken thighs to a Ziploc bag and pour the brine over them; refrigerate for 24 hours.

After 24 hours, remove chicken thighs from the brine and pat them dry.

Place chicken thighs in a disposable aluminum foil pan.

Melt 3 sticks of unsalted butter and pour it over the chicken, covering about half the thickness of the chicken.

Season the chicken generously with your choice of seasoning rub.

Prepare the Pit Barrel Cooker by lighting a full charcoal chimney and waiting for the coals to glow red and be covered in ash (about 15 minutes).

Fill the charcoal basket halfway with unlit coals and pour the lit coals on top.

Place the grill grate onto the smoker and insert hanging rods for airflow; close the lid.

Preheat the smoker to 275-300°F (135-149°C) and add wood chunks for flavor.

Place the aluminum foil pan with chicken directly onto the grill grate and close the lid; smoke for 45-60 minutes.

Prepare a barbecue sauce by mixing equal parts of barbecue sauce and honey; set aside.

After about 45 minutes, check the internal temperature of the chicken; it should be around 175°F (79°C).

Remove the chicken from the smoker and glaze each thigh with the barbecue sauce mixture using a brush.

Return the glazed chicken to the smoker for an additional 15 minutes to caramelize the sauce.

After a total of 1 hour of cooking, check that the internal temperature is at 175°F for tender meat and crispy skin; then remove from the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens