Smoke-and-Fire Lacquered Grilled Chicken Thighs
Dry-brined bone-in thighs smoked low over cherry wood, then seared and lacquered with a glossy brown-butter gochujang glaze. Crackling skin, deeply rendered meat, bright finish.
- bone-in, skin-on chicken thighs, patted bone-dry8
- Diamond Crystal kosher salt, ~1% of meat weight if you can weigh6 tsp
- aluminum-free baking powder2 tsp
- MSG(optional)½ tsp
- honey6 tbsp
- naturally-brewed soy sauce / shoyu¼ cup
- gochujang3 tbsp
- fish sauce1½ tbsp
- unseasoned rice vinegar2½ tbsp
- dark brown sugar1 tbsp
- garlic cloves, microplaned5
- fresh ginger, microplaned1½ tbsp
- gelatin-rich chicken stock⅓ cup
- butter2 tbsp
- toasted sesame oil1 tsp
- black peppercorns, freshly ground1 tsp
- gochugaru(optional)1½ tsp
- toasted sesame seeds, to finish
- scallions, thinly sliced
- flaky salt, to finish
- lime, cut into wedges1
- 1
Pat the thighs completely bone-dry. Combine the kosher salt, baking powder, and optional MSG; season every surface generously, concentrating on the skin. Lay skin-up on a rack set over a half sheet and refrigerate UNCOVERED 12–24 hours.
refrigerated - 2
Melt the butter in your 8-inch skillet over medium until it foams, quiets, and the milk solids turn golden and smell nutty. Pull off heat immediately and reserve one-third in a small bowl for the finish.
medium - 3
Return the remaining brown butter to the pan over medium. Add the microplaned garlic and ginger and bloom 30–60 seconds until fragrant. Don't let them brown.
medium - 4
Add the honey, soy, gochujang, fish sauce, rice vinegar, brown sugar, chicken stock, ground black pepper, and optional gochugaru. Simmer over medium-low and reduce until it coats a spoon and leaves a brief trail when you drag a finger across the back of it.
medium-low - 5
Off heat, swirl in the reserved brown butter and sesame oil for gloss. Divide the glaze into TWO bowls — one for basting during the cook, one held clean for serving. Never let the basting brush touch the serving bowl.
- 6
Set the Masterbuilt 1080 for indirect cooking at 300°F and load 2–3 chunks of cherry or apple wood. Place the thighs skin-up away from the direct heat, lid down, and smoke until they reach 150°F internal — about 40–50 minutes, but probe for temp, not time.
low-medium300°F - 7
Crank the 1080 to its sear/high setting. Move the thighs skin-side down over direct heat and crisp until the skin is rendered and crackling, watching for fat flare-ups and dodging to a cooler spot as needed.
high450°F+ - 8
Brush a THIN coat from the basting bowl onto the skin, let it tack and lightly char 1–2 minutes, flip, brush the other side, and repeat for 3–4 total coats — building a sticky, blistered lacquer with black edges. Pull the thighs at 180–185°F internal.
high180–185°F - 9
Rest the thighs 8–10 minutes. Brush with the reserved clean glaze, then finish with toasted sesame seeds, sliced scallions, flaky salt, and a squeeze of lime.
Lean protein dries out on the reheat. Cook it to about 90% and pull it early — the microwave finishes the job. Reheat gently, covered, with a spoon of the cooking juices.
Home: Warm low in a covered pan with a spoon of the juices; pull it the moment it's hot so the lean protein doesn't dry.
On the go: Cover it, microwave at 50% power in 30-sec bursts, and add a spoon of the juices — lean protein dries fast on full power.
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