Brining makes chiken very juicey and outstand taste. I also use this brine for ribs, pork chops some fish , but different brining time for the meats.
low sodium soy sauce
TO MAKE THE BRINE COMBINE ALL INGREDIENTS IN A LARGE POT AND HEAT TO A RAPID BOIL. REMOVE FROM HEAT AND LET THE BRINE COME DOWN TO ROOM TEMPERATURE. PLACE CHICKEN THIGHS IN THE BRINE AND REFRIGERATE FOR 4 HOURS. THIS ENOUGH FOR ABOUT 7LBS OF CHICKEN
ground black pepper
dry yellow mustard
MIX ALL THE RUB INGREDIENTS TOGETHER.
1Mix all the rub ingredients in a bowl, make sure the seasoning are well mixed. remove chicken from the brine, rinse off very well and pat dry with paper towels and place on a large cuting board or cookie sheet. Sprinle on a good amount of rub on both sides of the chicken, making sure too get some underneath the skin too. Let sit in the refrigerator covered with aluminum foil for about 1 hour,
2Prepare the grill for indirect grilling. Place chicken on skin side down away from the heat and let cook for 30 minutes and place a good BBQ sauce on the skin side of the chicken thighs. Let cook for another 10 minutes and flip again, and coat the other side with the BBQ sauce. Let cook until juices run clear and the chicken is fully cooked.