Ingredients:
- 4 cups hot water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 12-ounce can frozen lemonade concentrate
- 4 cups strong freshly brewed black tea, cooled
- 1 lemon, cut into slices
- 6 cups ice
- 8 bone-in chicken thighs
- Olive oil
Preparation
In a large saucepan over high heat, combine the water, salt, sugar and cinnamon stick. Bring to a boil, stirring to dissolve the sugar and salt. Set aside to cool until just warm. Add the frozen lemonade and tea, then stir well. Add the lemon slices and ice. Stir well.
Add the chicken to the brine, then cover and refrigerate for at least 1 hour and up to 3 hours.
When ready to cook, prepare a gas or charcoal grill for medium, indirect cooking. On a charcoal grill, this means banking the coals to one side and cooking on the cooler side. On a gas grill, turn off the burners in one area and cook the chicken there.
Remove the chicken from the brine. Pat it dry with paper towels, then brush it lightly all over with oil. Arrange the chicken on the grill grate, bone side down. Cover and grill for 35 to 45 minutes, or until the meat reaches 170 F at the thickest part. There is no need to turn the chicken during cooking.
Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving. If grilling the lemons, do this while the chicken rests and squirt the hot grilled lemon juice over the chicken pieces before serving.
(Servings: 8)
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