If you take nothing away from this entire page, please remember this:
BRINE PEOPLE, BRINE!
Now these are my husband’s words and boy is he correct. And I’m from the south and know how to grill. Brining was for the big stuff, not little tiny thighs. I stand corrected.
Brining surprisingly doesn’t make things salty (well depends on if you leave the skin on which you should do – ends up not salty.) Overnight is best but 4 hours will due. Like you suddenly realize at 1pm that you haven’t started…. It’s OK.
Brining is an art – ask anyone who does it. (But it’s really not, it’s salt and whatever else you want to throw in there. I’m partial to hot peppers in a brine. And yes, my husband is in disagreement but he now sees it’s not like pouring hot sauce on something.)
I’m a brine girl – dry rub is “seasoning.” So yeah, salt and water is brining.. You are allowed to disagree. About 4 teaspoons of salt (I do the Celtic salt thing but it’s all salt) to 4 cups water – easy to remember.
Me, overnight – you, whatever works. And adding salt at the end doesn’t count. (That’s not brining, but most of you know that.)
Adding crushed garlic and a tablespoon of apple cider vinegar to the brine is yummy. Cook however you like. Here’s mine: Boneless, skinless thighs take about 10 minutes over medium-high heat, while bone-in, skin-on thighs require at least 20 minutes. Did I mention GRILL IT!? If your grill is also a smoker, the chicken will have a pink center – not raw – but make sure its internal temperature is 165. Oven is fine but grilling is great - even those little home grills.
A note about the skin. Even if you don't eat it, it's still best to barbecue with skin on. It helps keep moisture in.
Karin Davidson has been grilling since she was little (with Mom's help.) Her grandmother was a Miami girl and they were all a part of Florida at the time. Grilling was cooking. Karin says her most favorite memory was her grandmother, Irma, saying to her "I'll never forget how you cooked a pie on the fire in a foil oven!"