Pickle Brined Chicken Thighs | Chef Eric Recipe

Learn how-to take your next chicken night to the next level on your Kamado Joe with this pickle brined chicken thighs recipe by Chef Eric Gephart!

"Flavor, color, texture this pickle brined chicken thigh is firing on all cylinders!!! Please Enjoy!" - Chef Eric Gephart

Pickle Brined Chicken Thighs
Ingredients:

4 Each Chicken Thighs, Springer Mountain Farm, Bone In Skin On
1 Cup Holmes Made Pickle Juice
2 Tablespoons Lanes BBQ SPG
2 Tablespoons Lanes BBQ Spellbound
4 Tablespoons Lanes Pow Pow Glaze

Method:

1. Transfer your chicken thighs into a non-reactive container such as a Ziplock bag and add the pickle juice. Allow to marinate for 2 hours under refrigeration.
2. While the chicken is marinating, stabilize your grill between 350 and 475F. Set up for half direct and half indirect to allow for a gentle roast. Place the grill grate on the indirect side on the highest setting of the divide and conquer system.
3. Remove the thighs from the liquid and season all sides of the chicken with SPG then Spellbound.
4. Place the marinated and seasoned thighs skin side down on the grill grates on the indirect side of the grill. Close the dome and allow to cook for 15 minutes. (Feel free to check at the 7-to-10-minute mark and turn if needed) Cook for another 10 minutes and flip. Close the dome and cook for another 15 to 20 minutes or until you reach an internal temperature of 175F. At this point you should love the caramelization. Glaze with the Pow Pow and dry baste with a touch more Spellbound and drop the lid for another 5 minutes. Transfer to the presentation plate, garnish with some of the pickles and please enjoy!

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