Ingredients
1 tbsp kosher salt
¼ cup light brown sugar, firmly packed
2 garlic cloves, smashed
4 sprigs of fresh thyme
12 to 15 chicken thighs
Method
Mix the brine ingredients with 2 quarts of water in a 2-gallon
resealable plastic bag. Add the chicken to the brine and seal and chill for 15
minutes to 2 hours. Prepare a barbecue grill for two-level heat (500 to 550
degrees in one area and about 350 degrees in another). Wipe the cooking grate
with oiled paper towels. Pat the chicken dry with more paper towels and
sprinkle with salt and pepper and drizzle with some oil. Grill the chicken skin
side down on the high heat area 5 to 7 minutes. Move the pieces to the cooler
area of the grill, turning the skin side up and cook fo 20minutes, covered.
Spoon a good BBQ sauce onto the skin side of the chicken until an instant-read thermometer
measures 160 degrees in the thickest part (or cut to test). 15 to 20 minutes.
Let rest 5 minutes. Serve with BBQ sauce in a bowl.
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