INGREDIENTS

• Chicken: 8–10 lbs** of chicken drumsticks or your favorite chicken cuts. **Note: See below for adjusted ingredient amounts for 2–3 lbs of chicken.

• Coconut Milk: 1 can full-fat coconut milk

• Salt: ¾ cup

• Sugar: ¾ cup

• Water: 3 quarts (plus extra if needed)

• Seasoning: Your choice of chicken rub

• Crispy Skin Helper (Optional): 1 tbsp baking powder

Step-by-Step Guide

Step 1: Blend & Brine

• 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.

• 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.

• Chill: Cover and place in the refrigerator for 4 to 6 hours. The natural richness and potassium in the coconut milk work alongside the salt to thoroughly tenderize the meat and lock in flavor. In a pinch, one hour will suffice, but 2-4 is the sweet spot - any longer than 6 hours can result in overly salty or mushy chicken. Yuck!

Step 2: Rinse, Dry, and Season

• Dry: Remove the chicken pieces from the brine and discard the liquid. Pat the chicken dry with paper towels, and--if time allows--air-dry uncovered in the fridge for 30–60 minutes.

• 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

• Preheat: Set your Bradley Smoker to 225°F.

• Select Bisquettes: Apple, Cherry or Bradley Special Blend Bisquettes™ all complement this recipe's flavor profile well, but any of your favorite flavor bisquettes will work just fine.

• 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

• 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!

**Not Feeding a Crowd? No Problem!

For a scaled down version of this recipe use these measurements for approximately 2-3lbs of a mix of thighs and drumsticks

• Water: 1 quart (4 cups)

• Coconut Milk: 1/3 cup (approx. 5 tbsp)

• Salt: ¼ cup

• Sugar: ¼ cup

Note: For a 2–3 lb cut of chicken, brine in the refrigerator for 4 to 8 hours for optimal flavor and texture without making the meat overly salty.