Mesquite Smoked BBQ Chicken Quarters with Jalapeño Glaze
Mesquite Smoked BBQ Chicken Quarters with Jalapeño Glaze
Number of Servings: 6+
Prep Time:
Cooking Time:
This is a slightly modified version of a new favorite recipe featured on the Meat Church YouTube channel. Because we opted to use boneless/skinless thighs, your times may vary. The original recipe calls for chicken quarters, which were delicious, but we prefer a slightly healthier and meatier option. We had never tried the two sauces, but these are now on the list of must-haves. Check the YouTube video for possible discounts (the power of influencers).
ingredients
- 2Cups —Basic Chicken Brine
- 10-12Each —Large Boneless and Skinless Chicken Thighs
- To tasteMeat Church The Gospel seasoning or your favorite
- 2Cups —Meat Mitch Whomp Sauce
- 1Bottle —Big Wick’s Mesquite Smoked Jalapeño Glaze
instructions
Brine the chicken for at least four hour.
Remove the chicken from the brine. Rinse off and pat dry.
Prepare your smoker at 250 degrees. (any smoker will do)
Season your chicken.
Approximately 30-45 minutes into the chicken smoking, prepare the glaze. In a small saucepan, warm the Big Wick’s Smoked Jalapeño Glaze and Meat Mitch Whomp Sauce until it is nice and incorporated.
When the chicken reaches 155 internal temperature, glaze the sauce mixture on the chicken. If you make a lot of sauce, you can dunk the chicken.
Continue to cook the chicken for 10 – 15 minutes to allow the sauce to tack up.
Original recipe courtesy of Meat Church (YouTube)
