Asian Style Smoked Chicken Recipe
6 Lb chicken thighs
16 Oz apple juice
12 Oz beer, flat (good quality)
¼ Cup Morton’s Kosher salt (2 ounces)
¼ Cup brown sugar
¼ Cup Chinese soy sauce; or other type of soy sauce
¼ Cup sherry vinegar
2 Tsp Worcestershire sauce
4-6 Cloves of garlic - chopped
Combine all ingredients, except chicken, in a nonreactive container.
Refrigerate for 1 to 2 hours to allow the flavors to blend.
In the meantime, remove any extra fat from the chicken thighs, and rinse well. (Optional, I like to soak the chicken in a mixture of lemon juice and water for about 10 minutes. It seems to make the chicken taste fresher.)
Pat dry and place thighs in a nonreactive bowl or plastic bag. Pour marinade over thighs, refrigerate and marinate for 4-6 hours.
Remove thighs from marinade, and lightly rinse.
Place uncovered in the refrigerator, and let air dry for 2-4 hours, prior to cooking/smoking.