Wednesday, June 21, 2017

Coriander Ale-Brined Chicken Thighs

Serves 6.

2 tablespoons minced garlic
3 tablespoons cracked coriander seeds
1/2 teaspoons coarsely ground black pepper
2 tablespoons kosher salt
2 tablespoons dark brown sugar
3/4 to 1 cup IPA or other pale ale
3 tablespoons frozen apple juice concentrate
1-6 oz. can pineapple juice
Few dashes Tabasco
12 boneless skinless chicken thighs
2 tablespoons grapeseed or vegetable oil
1. Combine all the ingredients in a bowl except the chicken and oil; stir until salt and sugar dissolve.  Add the chicken thighs, cover and let brine for 2 to 3 hours in the refrigerator.
2. Preheat grill. Remove chicken from brine and rinse quickly.  Pat completely dry and brush with oil.  Grill chicken for 5 to 6 minutes per side or until completely cooked through and well browned but not scorched.  

Great served with a Quinoa Salad.

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