INGREDIENTS
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Chicken: 8–10 chicken drumsticks (or your favorite chicken cuts)
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Coconut Milk: 1 can full-fat coconut milk
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Salt: ¾ cup
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Sugar: ¾ cup
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Water: 3 quarts (plus extra if needed)
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Seasoning: Your choice of chicken rub
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Crispy Skin Helper (Optional): 1 tbsp baking powder
Step-by-Step Guide
Step 1: Blend & Brine
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Blend the Brine: Combine the coconut milk, sugar, salt, and water in a blender. Blend until the sugar and salt are completely dissolved and the liquid is smooth.
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Submerge the Chicken: Place your chicken in a large food-safe container. Pour the brine mixture over the top, adding extra cold water if necessary to keep all pieces fully submerged.
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Chill: Cover and place in the refrigerator for 48 hours. The natural richness and potassium in the coconut milk work alongside the salt to thoroughly tenderize the meat and lock in flavor.
Step 2: Rinse, Dry, and Season
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Rinse & Dry: Remove the chicken pieces from the brine and discard the liquid. Rinse the chicken thoroughly under cold water to remove excess surface salt, then pat completely dry with paper towels.
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Season: Place the dried chicken in a large sealable bag along with your favorite seasoning rub and the optional tablespoon of baking powder (which helps dry out the skin for a crispier bite). Seal the bag and shake to coat every piece evenly.
Step 3: Smoke to Perfection
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Preheat: Set your Bradley Smoker to 225°F.
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Select Bisquettes: Load your smoker with Bradley Special Blend Bisquettes™ for a well-rounded, balanced smoke flavor.
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Smoke: Place the drumsticks on the smoker racks, leaving space between each piece for air circulation. Smoke for roughly 3 hours, checking with a digital meat thermometer until the thickest part reaches a safe internal temperature of 165°F.
Step 4: Rest and Serve
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Serve: Transfer the drumsticks to a platter and serve warm. Pair with your favorite ranch dressing for dipping and keep a bottle of hot sauce nearby for anyone who wants a little extra zip!
