Brined Chicken Thighs

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    • Brined Chicken Thighs

      Yesterday I treated myself to a couple of overly expensive products. One was a hickory smoked salt and the other a Moroccan spice paste.


      For tonights dinner I wanted to try these and used brined chicken thighs for the flavour experiment to see which I liked better.
      The brine was SmokingJ's Oakridge gamechanger brine mix. Instead of water I used milk and I think that worked quite well.
      After the brining, I made two batches of thighs, the first using the hickory salt and the second using Moroccan spice.


      For sides I cooked a focaccia, some spicy corn and baby capsicum.


      Everything was cooked in the GMG Daniel Boone.
      I love spreading the capsicums on top of the focaccia, really nice combo that could possibly use some chilli.
      The chicken was juicy. Both had nice flavours, but of the two I clearly preferred the tangy flavours of the Moroccan. That is a very nice paste that I look forward to using again.

      Cheers,
      Narm Naleg
      Maximus Wood Fired Oven | GMG Daniel Boone | Cyprus Grill | Big Steel Keg | Weber Genesis E320 | Weber Go Anywhere |