Coriander Ale-Brined Chicken Thighs

CORIANDER ALE-BRINED CHICKEN THIGHS  

Serves 6.

Ingredients:

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

Directions:

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.