Ingredients
Method
- Brine the chicken: In a large bowl, whisk the water, salt, and sugar until fully dissolved. Submerge the chicken thighs in the brine. Let sit for at least 30 minutes (or up to 4 hours in the fridge). Remove from brine and pat thoroughly dry with paper towels; this is crucial for crisp skin.
- Season: In a small bowl, mix the black pepper, garlic powder, and paprika. Rub the spice mixture evenly over all sides of the chicken thighs. Let them sit at room temperature while you heat the grill.
- Preheat the grill: Preheat your grill to medium-high heat (about 400°F - 450°F). Clean the grates well, then oil them lightly with the olive oil using a folded paper towel held with tongs.
- Grill skin-side down: Place the chicken thighs skin-side down on the grill. Do not move them for about 6-7 minutes to allow the skin to render and crisp up properly. You should hear a steady sizzle, not a loud popping.
- Flip and finish: Flip the chicken carefully. Grill for another 4-5 minutes, or until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F. The skin should be golden brown and crispy.
- Rest: Transfer the chicken to a cutting board or plate. Let it rest for at least 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
Nutrition
Notes
I make this whenever I want dinner on the table fast without sacrificing flavor. A quick brine of salt and sugar does the heavy lifting, ensuring every bite is seasoned through and moist. It’s not fancy, but it’s consistently good, which is exactly what I need when I’m tired after work.