Updated: Oct 8, 2020
OMG Good! If you have a smoker, you must try this recipe! I actually believe that even if you bake them in your oven and not smoke them they would still be great! These are great served with Steamed Asparagus w/ Butter Drizzle and Scalloped Potatoes. #sonomnom4u #jackandcolachickenthighs
8-10 bone in, skin on chicken thighs
salt & pepper
2 cups cola soda
1 stick butter, cut into 8 even slices
1-1/4 cups dark brown sugar
3/4 cups BBQ sauce
1-1/4 cups pineapple juice
1 cup water
3/4 cup soy sauce, divided
3 oz. teriyaki sauce
5 cloves garlic
1 lemon, squeezed for juice
4 oz. Whiskey
Cherry wood for smoking
Sprinkle thighs with salt and pepper and place them in a large zipper bag. Pour cola and 1/4 cup of soy sauce in the bag. seal bag and place in refrigerator for 2 hours.
Remove chicken from the bag and shake off juice a bit before placing in a foil lined pan. Place side by side so pieces of chicken are touching and place butter all over the chicken in random locations.
Prepare a smoker with cherry or apple wood (all smokers differ so use your own guidelines here) to 300°F/ Place the pan of chicken on the smoker for 1 hour. While this is getting started, go make the glaze now.
In a medium saucepan, heat brown sugar, pineapple juice, water, teriyaki and soy sauce and let it boil for about 5 minutes. Add chopped garlic, lemon juice, and whiskey. Stir and add BBQ sauce and cook for about 10 more minutes and remove from heat. Set aside.
Remove chicken from smoker and give each piece a dunk in the glaze and put it back on the smoker--directly on the rack. Repeat until all pieces are in the smoker. Smoke for 10 minutes. Baste each piece with the glaze again and cook until the internal temperature of the chicken thighs reaches 175°F. Place back in dish and serve with additional glaze.