Should I Brine Chicken Thighs? The Secret to Juicy, Flavorful Grilling!

Directions

• Decide on your brining method. For wet brine chicken thighs, combine water, 1/4 cup kosher salt, sugar, peppercorns, bay leaf, smashed garlic, and rosemary in a pot. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool completely before adding chicken. This creates a flavorful salt brine chicken thighs solution.
• For wet brining, submerge chicken thighs in the cooled brine. Ensure they are fully covered. Refrigerate for 2-4 hours. Do not over-brine, as this can make the chicken too salty.
• For dry brining chicken thighs, pat the chicken pieces thoroughly dry with paper towels. Sprinkle 2 teaspoons of kosher salt per pound evenly over all surfaces of the chicken. Place on a wire rack set over a baking sheet, uncovered, in the refrigerator. This is how to dry brine chicken thighs effectively.
• How long to dry brine chicken thighs? Allow the dry-brined chicken to rest in the refrigerator for a minimum of 6 hours, or ideally overnight (12-24 hours). The salt draws out moisture, then reabsorbs with enhanced flavor.
• After brining, whether wet or dry, remove the chicken from the refrigerator. Rinse wet-brined chicken thoroughly under cold water and pat completely dry. For dry-brined chicken, simply pat off any excess moisture. This critical step ensures a crispy skin.
• Prepare your grill for medium-high heat (about 400°F). Brush the grill grates clean and lightly oil them to prevent sticking. A chicken thigh brine grill setup enhances flavor.
• In a small bowl, whisk together olive oil, smoked paprika, garlic powder, and 1/2 teaspoon black pepper. Brush this mixture generously over both sides of the brined chicken thighs. This seasoning complements the brine for grilled chicken thighs.
• Place the seasoned brined grilled chicken thighs skin-side down on the hot grill. Close the lid and cook for 8-10 minutes, or until the skin is beautifully golden brown and crispy. This step is key for brining chicken thighs for grilling success.
• Flip the chicken thighs and continue grilling with the lid closed for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Grilled chicken thighs brine ensures even cooking and tender meat.
• Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring maximum tenderness. Serve these perfectly brined chicken thighs immediately.