| Recipe: |
2 lbs. boneless, skinless chicken thighs
1/8 c. kosher salt
1 heaping T. brown sugar
6 cloves garlic
1/2 t. onion powder
Rinse thighs. In a 2 cup glass measure, put 1 cup room temperature water, the salt and sugar. Stir to dissolve as best you can. Put chicken in a large zipper bag. Crush garlic and rub into chicken. Sprinkle on onion powder. Add ice to water to make 2 cups; pour over chicken and mix/seal the bag. Let soak in the fridge for a couple of hours and grill, either in grill pan or outside.
If you don't need two pounds, or want to do more while you're at it, you can freeze the chicken in the brine and use it later. |