Directions: |
Directions:Preparation:
-Stir together the 9 brine ingredients in a large stockpot
-Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve
-Let stand 1 hour to cool
-Place chicken in brine and chill 1 to 3 hours
-Drain and rinse the chicken with water. Discard the brine.
-Pat the chicken dry with paper towels and let them sit at room temp while the grill heats up.
-Lightly sprinkle both sides of the thighs with Lawry's salt and ground pepper.
Preheat the grill to 400 degrees (medium-high) heat.
The Weber vents should be open on the bottom and top of the grill.
Form coals in the center of the grill, not around the sides.
Fire up the coals until you start to see white ash forming on the majority of the coals.
Scrape the grates clean.
Place thighs skin side down on the grate directly over the coals and close the lid. Stick around for 3 minutes and then flip the thighs over the direct heat, and close the lid for another 3 minutes.
Move the thighs skin side down around the outside of the coals (indirect heat). Close the lid. Cook for 5 minutes and then flip them for another 5 minutes.
They'll still need to cook for another 10 minutes on each side.
Boneless, skinless chicken thighs cook quickly, in 15 - 20 minutes, depending on the size. Bone-in thighs, take between 25 - 30 minutes. Use a thermometer to measure the internal temperature.
Chicken is done when it reaches an internal temperature of 165 degrees F.
Let it rest for 5-10 minutes off the grill before serving. |
This recipe for Brown Sugar Chicken Brine is from