Brined Grilled BBQ Chicken Thighs

Grilled BBQ Chicken using a Salt Brine

Don't brine water-chilled chicken, only air-chilled chicken- water-chilled chicken doesn't absorb much of the brine solution. If you can't find the information on the package, check with your grocer.

Brine:
2 pounds bone-in chicken thighs, skin on - 2 quarts of cold water with 1/2 cup of table salt. Make sure salt is dissolved. Brine 1/2 - 2 hours.

You can add all sorts of goodies to the brine solution such as rosemary sprigs, whole clove, orange peel, whole basil leaves, whole sage leaves, peppercorns, bay leaf, peeled whole garlic cloves.

Quick BBQ Sauce

there are a lot of fancy bbq sauce recipes out there but after careful consideration, I'm sticking with the one I grew up with because I'm way too lazy to make bbq sauce from scratch.

1 cup ketchup
1/4 cup Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce

The cooking:

Remove chicken pieces from brine and place on a rack or platter and allow to come to room temperature.

Preheat a grill to 375ºF for 15 minutes.

Pat chicken dry with paper towels and rub chicken pieces all over with olive oil and season with black pepper.

Place on the grill, skin-side down, cover, and cook, undisturbed, for 8 minutes.

Turn chicken over, baste the skin generously with barbecue sauce, cover, and cook for another 8 minutes.

Turn and baste; cook until skin is browned and sticky, 2 to 3 minutes.

Turn and brown remaining side; if desired, repeat process once to further glaze chicken.

Internal temperature should hit 160ºF at the thickest part (I prefer a IR cooking thermometer so not to puncture the mean and have the juices run out). Remove to a platter and allow to rest for 5 minutes, then serve.

 

How did it turn out? Post a pic at #rjwines or tag me with @rj_wines I would love to hear from you!!