Shelly's Recipe

APPLE BRINED CHICKEN THIGHS

Category: Poultry I

Brine
3 cups apple cider or juice
1 medium onion, sliced
1 lemon, sliced
4 sprigs rosemary
1/3 cup kosher salt
1/2 cup packed brown sugar, divided
4 cloves garlic, minced
1 bay leaf
1 tsp whole peppercorns
2 cups cold water

10 bone-in chicken thighs, about 3 3/4 lbs

Spritz
1 tsp dried rosemary, crushed
1 cup apple cider
2 tbsp olive oil
1/4 cup brown sugar
1/4 tsp pepper and garlic powder

Combine brine ingredients in a pan and bring to a boil. Cook and stir until salt and sugar dissolve. Remove from heat; and cool to room temperature.

Combine ingredients for spritz in a saucepan and bring to a boil. Cool to room temperature and pour into a spritz bottle.

Place chicken in a resealable bag and pour brine into bag. Turn several times and refrigerate for 2 hours, turning occasionally.

Prepare grill for medium-high heat. Drain and discard brine. Grill chicken, covered, about 35-40 minutes.

Spritz the chicken and continue to grill another 15-25 minutes longer, turning and spritzing occasionally until chicken is tender and fully cooked.