Ingredients

The following ingredients have 4 Servings
  • 2 quarts cool water
  • 1/2 cup kosher salt
  • 1/4 cup lightly packed brown sugar
  • 1 teaspoon granulated garlic
  • 3 tablespoons fresh rosemary leaves
  • 4 chicken drumsticks
  • 4 chicken thighs
  • salt and pepper

Instruction

  • Whisk together water, salt, sugar, garlic and rosemary until salt and sugar dissolves.
  • Place chicken in a one gallon resealable plastic bag. Place bag inside a large bowl.
  • Pour brine over the top of chicken, seal and refrigerate for at least 2 hours but not more than 4.
  • Prepare grill for indirect heat and heat to 425 degrees.
  • Rinse and pat dry the chicken. Season both sides liberally with salt and pepper.
  • Cook chicken skin side down, for 5 minutes. Reduce heat down to 350. Continue cooking chicken for 10 minutes or until it easily releases from the grill. Flip and continue cooking for another 10 - 15 minutes or until a meat thermometer inserted reads 165 degrees and the juices run clear.
  • Transfer to a plate, sprinkle with fresh rosemary, if desired, serve.