BRINED GRILL CHICKEN

Start by bashing ginger using a mallet to release its flavor.

Add a few bulbs of garlic, keeping the skin on if preferred.

Add rosemary and bash it to release the oils.

Include black peppercorn, cumin seeds, and bay leaf into the mixture.

Add a good amount of salt to the mixture.

Pour hot water over the ingredients and cover it to let it cool.

Once cooled, submerge the washed chicken thighs in the brine, ensuring they are fully covered.

Cover the container and refrigerate for 24 to 72 hours for brining.

After 3 days, remove the chicken from the brine and drain the liquid.

Pour about a teaspoon of soy sauce over the chicken and add some liquid smoke for flavor.

Mix well to ensure the chicken is coated evenly.

Add a few drops of olive oil to the chicken, ensuring not to add oil before the soy sauce to allow proper staining.

Preheat the oven to 200°C (392°F).

Place the chicken in the oven and bake for 25 minutes.

Once done, check the chicken for a golden crispy exterior and juicy interior.

Equipment Needed

Spice Level:

Dietary