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1
For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan.
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2
Cook until the salt and sugar dissolve, about 2 minutes.
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3
Remove the saucepan from the heat and cool completely.
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4
Put the chicken in a bowl and add the cooled brine.
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5
Cover the bowl and refrigerate for 30 minutes and up to 1 hour.
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6
Remove the chicken from the brine, rinse well and pat dry.
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7
Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan.
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8
Cook the glaze until syrupy.
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9
Set aside 1/3 cup glaze.
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10
For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl.
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11
Rub each chicken thigh with some of the spice rub and brush with the oil.
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12
Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals.
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13
Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes.
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14
Flip the chicken and cook, about 2 minutes.
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15
Transfer the chicken to a platter.
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16
Scatter the apple wood chips over the coals.
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17
Return the chicken to the grill over the indirect heat.
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18
Cover the grill.
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19
Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes.
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20
At about 30 minutes, brush the chicken with some of the sorghum-chile glaze.
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21
Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
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22
Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.
