Smoked chicken thighs marinated in spicy orange liqueur

Last Updated on October 1, 2024

Chicken thighs marinated in a spicy, sweet and spicy liquor and smoked in a smokehouse in warm smoke. They are great both warm and served sliced, for example as part of toast, sandwiches, etc.

Ingredients:

8 pcs of chicken thighs From the tray: 100 g coarse sea salt 30 g of crystal sugar 5-6 pcs garlic cloves 5-6 pcs of cloves 2 pcs medium sized oranges 2 pcs star anise 1 pc whole cinnamon 1 tsp black peppercorns 2 l drinking water

Procedure:

First, prepare the liquor; add the sugar and spices, slightly crushed garlic cloves and peeled, diced oranges to the water in a pot, bring the water to a boil, then once the salt is added, let the lák bubble for 5 minutes on a low heat source, stirring occasionally, after 5 minutes remove the pot from the heat source and let the lák cool completely.

Place the cleaned, washed chicken thighs in the cold lye, cover and place in the fridge for 12 hours, no longer. It should be completely submerged. It’s definitely worth rearranging them once or twice.

Then 1 hour before smoking the chicken thighs, take them out of the liquor, rinse them under lukewarm running water and leave them at room temperature to drain and dry, preferably already hung on hooks that we stick into the legs between the bone and the tendon of the thigh.

Smoked for about 6 hours at 60-70 °C, it must be beautifully golden and well cured from the bone.

Pull the chicken legs out, let them rest for 10-15 minutes, then you can serve them, or you can let them cool completely and serve them cold, sliced, for example as part of toast, sandwiches, etc.

Recommendation:

The temperature at the bone should reach about 65°C and stay there for at least 10-15 minutes.