Do - Boil 2 cups water with 1/4 cup brown sugar and 1/4 cup salt. and 24oz beer.
- Add some peppercorns and spices I guess
- Cool mixture
- Immurse Boneless skinless chicken thighs for 2 hours
- Remove chicken and rinse
- Sprinkle paprika, chili, ginger, cayenne on both sides
- Grill for 5-10 mins per side
Notes - Do not use 1 tbsp salt per cup water for the brine. It is way too salty, even with rinsing and even with 1.5 hours of soak time.
- It came out well but was way too salty. I think I should have rinsed them, I forgot to rinse off the brine so I think that was the problem.
- The sprinkle came out well, but I think you really have to use a ton of spice. Mike used a lot, not just a sprinkle.
This was where I got the idea: http://www.grillingcompanion.com/beer-brined-grilled-chicken/ |
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