Step 1

Place chicken thighs in a medium bowl.

Step 2

Pour pickle juice over top.

Step 3

Cover and place in the refrigerator a minimum of 2 hours or overnight.

Step 4

Remove chicken from brine (discard brine) and place on plate.

Step 5

Pat dry with clean paper towel.

Step 6

Season with kosher salt and ground black pepper.

Step 7

Bring grill up to high heat (about 450 degrees F.).

Step 8

Place chicken skin-side down on the grill grates over direct heat (directly over flame) for 3-5 minutes and then flip.

Step 9

Cook on other side until internal temp reaches 165 degrees F. (use a meat thermometer).

Step 10

Remove from grill and let rest for 5-10 minutes before serving.