txschutte Posted September 14, 2015 Share Posted September 14, 2015 Competition Style Chicken Thighs Brine: 2qts cool water 1 cup Sugar in the Raw 1 cup Tony Chachere's( or any Cajun seasoning) Blend all ingredients until dissolved. Place chicken into brine for three hours after trimming excess fats. Grill on med-low heat until internal temps reach 180 degrees. Sauce with preheated BBQ sauce of choice. Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.