The Brine, Recipe at the end of post
10 thighs in the brine into the refrigerator overnight
Made a flour and corn starch mix 1 C of each and some Montreal Chicken Seasoning
Cooked for 1-hr. @ 350*
Served with green beans and boiled red potatoes, the chicken was very tasty and I'll do them again.
Brine recipe:
Buttermilk-Brined Chicken
Ingredients
3 C. buttermilk
¼ C. kosher salt
¼ C Franks Red-Hot Original
¼ C Worcestershire Sauce
1 t garlic powder
1 t ground cumin
1 t ground black pepper
1 t rubbed sage
½ t ground cayenne pepper
2 packages Chicken Thighs
Combine the buttermilk, salt, hot sauce, Worcestershire, and spices. Mix well. Add the chicken and turn to coat. Marinate in the refrigerator over night, turning occasionally.
Set up your Egg for direct on a raised grid @ 350*. Turn @ 30 min. Pull @ 175* internal.
Thanks for looking
Ross