Step 1

Using a gallon Ziploc bag, add 4 cups of water, sugar, and 6 Tablespoons of salt.

Step 2

Seal the bag and give it a good shake to dissolve the salt and water.

Step 3

Add the chicken to the bag and seal, squeezing as much air out of the bag as you can as you seal the bag.

Step 4

Chill for 1 hour, and no longer than 2 hours.

Step 5

Adjust one oven rack to the upper-middle position and the other to the lowest position. Heat your broiler. If your broiler has a low or high setting, heat it to high.

Step 6

Line a rimmed baking sheet with foil and then place a wire rack on top.

Step 7

In a small bowl, combine the salt, pepper, paprika, garlic powder, and parsley.

Step 8

Once the chicken is out of the brine, pat it dry with paper towels and discard the brine.

Step 9

Sprinkle the seasoning blend over both sides of the chicken thighs and place them on the prepared baking sheet and wire rack, skin-side down.

Step 10

Place the chicken on the bottom rack of the oven and broil for 13-15 minutes, or until the thighs are just beginning to brown.

Step 11

Flip the chicken over and cook for another 13-15 minutes, or until the skin is crispy and the internal temperature of the chicken registers 165 degrees on an instant read thermometer.

Step 12

For this next part, you will want to watch the chicken very carefully! Move the chicken to the upper rack and broil until the chicken gets dark brown spots and the skin is nice and crispy about 30-60 seconds.

Step 13

Serve.