Step 1

In a large glass baking dish or plastic storage container, place the water, salt, sugar, and pepper. Stir well. Submerge the chicken thighs into this bath. Cover tightly and refrigerate for at least 12 hours. If the chicken is not completely submerged, add enough water to cover.

Step 2

Remove the thighs from the brine. Rinse under cool water and pat dry with paper towels. Place the chicken on a plate or roasting pan and allow it to air dry and come to room temperature for 60 minutes.

Step 3

Preheat your GF contact grill to high. While it is heating up, place all of the wet rub ingredients on a large plate and combine well. Place the thighs in the rub and coat evenly on all sides using your hands.

Step 4

Place the thighs, skin side up, on the grill and close the top. At 13 minutes check the internal temperature with a reliable meat thermometer. You are looking for 170°F. Continue grilling until that temperature is achieved. This could take up to 15 to 17 minutes, depending on the thickness of the thighs.

Step 5

Remove the chicken to a clean cutting board to rest for 5 minutes. Serve with your favorite sides. I suggest creamy polenta and grilled green beans (recipe follows).