I been playing with this for a little bit and I think I've about perfected it.
I brine the chicken thighs overnight in a half gallon of cider with a cup of kosher salt and a quarter cup of brown sugar with 15 sprigs of fresh time and a heaping tablespoon of paprika.
I layered the thighs in a pan with the thyme and poured about half the remaining brine in. I put this on the top rack on 225 for an hour and basically par boiled the chicken in the brine, before basting with honey BBQ and putting them on the bottom rack for another hour until they hit temp.
They are ridiculously juicy and full of flavor.
by randomwordnumb3r
1 Comment
Looks great! What’s the water to cider ratio in the mixture or is it fully cider? I was telling my kid we should make this and he is suggesting Dicken’s cider. Kids…