Archive for November 14th, 2011

If you’re wondering how to make chicken more interesting, try replacing plain ol’ chicken breasts with chicken thighs. Thigh meat is richer and more flavorful but still cooks quickly on the grill. To make the meat super-moist, we soak bone-in, skin-on thighs in a flavorful brine and then brush them with a coconut-peanut sauce during the last few minutes of grilling. Apart from the brining time, this recipe comes together in about 15 minutes.

Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 15 minutes.

– Long-handled tongs
– Long-handled basting brush.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1½ cups Cumin, Coriander, and Lime Brine
1½ pounds skinless, bone-in chicken thighs
1½ cups Thai Coconut Peanut Sauce
¼ teaspoon cayenne pepper, or more to taste
Oil for coating grill grate.

1. Put the brine in a 2-gallon zipper-lock bag (or 2 smaller bags). Add the chicken, press the air out of the bag, and seal the top. Refrigerate for 3 to 4 hours.
2. Heat the grill as directed.
3. Remove the chicken from the brine about 20 minutes before grilling.
4. Make the Thai sauce and stir in the cayenne pepper to taste. Remove half of the sauce to a serving bowl.
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the remaining half of the Thai sauce during the last 5 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. 6. Serve with the sauce you placed in the serving bowl.

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