Ingredients
- 8–10 Bone-In Chicken Thighs Skin-On
- 16oz Coca Cola
- 1 Stick Unsalted Butter
- 1 Cup Dark Brown Sugar
- 1 Cup Pineapple Juice
- 1 Cup Killer Hogs BBQ Sauce
- 2/3 Cup Water
- ½ Cup Soy Sauce (divided)
- 2oz Teriyaki Sauce
- 4–5 Cloves Roasted Garlic
- Juice of 1 Lemon
- 2oz Jack Daniels Whiskey
- ¼ cup Pineapple Preserves
- ¼ cup Killer Hogs The AP Rub
Instructions
- Season both sides of the chicken thighs with Killer Hogs AP Seasoning and place thighs in a large zip top bag. Pour Coke and ¼ cup of Soy Sauce over the chicken and seal the bag.
- Brine the thighs for 1-2 hours in refrigerator.
- Remove thighs from bag and shake off any excess brine. Apply light coat of AP season to both sides and place each thigh skin up tightly packed in an aluminum pan.
- Cut Butter into pats and place around the edges and between the thighs.
- Prepare a fire in the smoker and bring temperature to 300⁰ add a few chunks of Cherry wood for smoke.
- Place the pan of chicken directly on the cooking rack and smoke for 1 hour at 300⁰.
- In a small sauce pan over medium high heat add brown sugar, pineapple juice, water, teriyaki sauce, and remaining soy sauce. Bring mixture to a boil and reduce heat to simmer stirring occasionally.
- Mash the roasted garlic with a fork and add to the pot along with the lemon juice, pineapple preserves, and Jack Daniel’s. Continue to reduce for 10 minutes.
- Add the Killer Hogs BBQ Sauce and reduce for 10 more minutes or until mixture begins to thicken slightly.
- Dunk each thigh in the glaze and place on a wire rack.
- Place the rack directly on the cooking grate and cook for 10 minutes.
- Apply additional glaze to the thighs with a brush and cook for 10 minutes.
- Remove thighs once internal temperature reaches 175⁰ and serve.