DRY BRINED GRILLED CHICKEN THIGHS
Servings
6
Total time
1
hourBone-in, skin-on chicken thighs are the perfect protein for dry brining. Because of the skin and bone, they are inherently moist, and a wet marinade isn’t needed to ensure juiciness. Dry brining with our House Blend is just the thing to deliver delicious flavor and super crispy skin. With wet marinades, if you leave the protein in the marinade too long, you’re left with a weird, spongy exterior. When dry brining these bone-in, skin-on chicken thighs, the longer the better!
Ingredients
6 bone-in, skin-on chicken thighs
Instructions
- Season both sides of chicken thighs with House Blend. Place in the fridge either very lightly covered or, if possible, open to the chilled air of the fridge. Dry brine for at least 6 hours or overnight.
- When ready to grill, preheat the grill over medium high heat. Remove the thighs from the fridge 30 mins prior to grilling. Rub the thighs liberally with Shallot Extra Virgin Olive Oil.
- Grill skin side down for 10-15 minutes or until you achieve distinctive grill marks. Be sure to watch for flare ups since the fat rendering from the skin can inite. When the skin side is golden brown, flip the chicken and reduce the heat to low. Continue cooking the thighs until a meat thermometer registers 165°F.
- Once cooked, allow to rest for 5-10 mins before serving.
