Asian Style Smoked Chicken Recipe

If you are looking for an Asian Style Smoked Chicken Recipe, try using this brine before smoking. It’s a modified brine/marinade I just used for some chicken thighs. They came out pretty good. You may be able to substitute lemon juice for the sherry vinegar. If you soak the chicken, I usually squeeze the juice of 1/2 a lemon in a bowl with water enough just to cover the chicken. But more lemon juice wouldn’t hurt. It’s also a good idea to add 1 or 2 teaspoons of 5 Star Spice to this recipe.
Here’s another option: Sometimes with poultry, you can use a simple brine. After measuring the required amount of water, just add salt (de-iodised) until an egg will float. Then add some demerara sugar to your taste. Some like a 50/50 mix, but it’s a personal taste thing. I usually use warm water, as the salt and sugar will dissolve quicker. But make sure the brine is properly cooled before use.


Asian Style Chicken Brine/Marinade

6 lbs. chicken thighs

16 oz. Apple juice
12 oz. Beer, flat (good quality)
1/4 C. Morton’s Kosher Salt (2 ounces)
1/4 C. Brown Sugar
1/4 C. Chinese soy sauce; or other type of soy sauce
1/4 C. Sherry vinegar
2 tsp Worcestershire sauce
4-6 cloves of garlic, chopped

6 lbs. chicken thighs.


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