Coriander Ale-Brined Chicken Thighs

Coriander Ale-Brined Chicken Thighs

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:

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.

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. Serve alone or drizzled with Tahini Sauce.

Tahini Sauce    Makes 1 cup.
1/2 cup Tahini (sesame seed paste)
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons extra-virgin olive oil 

2 cloves garlic, peeled
1 teaspoon salt
Pinch cayenne pepper

Combine all ingredients in blender or food processor and puree. Keeps 2 days in refrigerator.