With only a 2 hour grill time, these grilled chicken thighs with beer marinated asparagus are perfect for a quick weeknight BBQ dinner!
Meat used: 2-3 chicken thighs per person
Seasoning: The BBQ Brothers All-purpose BBQ Rub
Wood Used: Apple
Grill Temperature: ~225 F
Smoke time: ~2 hours, indirect
For the chicken brine:
¼ cup apple cider vinegar
1 tsp sugar
2 tsp salt
Enough water to cover the chicken
For the asparagus:
One bunch of asparagus
1 beer (We used Traveler’s Summer lemon Shandy)
¼ cup balsamic vinegar
1 tsp red pepper flakes
2 tsp salt and pepper
- The first thing we want to do is brine the chicken as this will prevent that typical dry grilled chicken that you may be accustomed too. Place your chicken in something sealable (tupperware, Ziploc bag, etc) and put in 1/4 C apple cider vinegar, 1 tsp sugar, 2 tsp salt, and enough water to cover the chicken.
- Throw it in the fridge for at least 2 hours and up to 24 hrs. THIS IS IMPORTANT, NOBODY LIKES DRY CHICKEN!!! Also, since you have the vinegar out we can get our BBQ spray bottle ready as well, with 1 part apple cider vinegar, 2 parts water and 1 tsp of sugar.
- Now after your chicken has brined we want to remove them from the brine and rinse and dry them off. Then sprinkle your BBQ rub on and they are all ready to go on the smoker.
- We want the smoker temp to be at 225 F and use a good amount of apple chips as the chicken will be on indirect heat for about 2 hours. The only thing you need to do for these two hours is every 20-30 min spray your vinegar/water mix on to keep the chicken moist.
- Now when your chicken is about done sauce them up and throw them on the direct side for about 2 min each side to get the sauce sticky and caramelized.
- The first thing we want to do is marinate the asparagus for at least 3 hours but not longer than 6 hours as we want that good beer flavor but don’t want them to be soggy. Place your asparagus in something sealable (tupperware, Ziploc bag, etc) and put in 1 beer of choice, 1/4 C balsamic vinegar, 1 tsp red pepper flakes, and 2 tsp salt and pepper.
- Now this is the simple part: take the asparagus out of the marinade and throw them right on direct heat. I like to scorch them a bit giving them some nice black marks which gives them that fresh off the grill taste. I normally do this at the end of the smoke of a meat. That way while the meat is on indirect heat I’m grilling the veggies so everything is pretty much done at the same time.
- That’s it! I know very simple but will tie the dinner together. This pairs well with steak or chicken and since people already have a fork and knife for the meat this is an easy thing to add to it.
See past for sauce reviews of Carolina Vinegar Style Tangy vs Kansas City Sweet and Smoky