Credits to my mom for this recipe. When she was still living, she made this quite often because my dad loved it so much. She only used bone in chicken thighs, chicken quarters or drumsticks for this recipe because those are the most tender pieces and leaving the bone in and skin on keeps it from drying out on the grill. The skin gets crispy but under the skin the meat is so juicy. Make the brine, leave it in the fridge overnight or up to 3 nights and grill it to perfection whenever you’re ready.
1. Combine all of the brine ingredients in a pot and mix very well for the salt to fully dissolve.
2 .Add the chicken pieces to the brine and refrigerate overnight or up to 3 days.
3. Grill the chicken pieces until fully cooked.
Notes: Keep in mind, if you will be using thighs or quarters, they are bigger pieces and will need to cook longer than drumsticks.