Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/4 cup apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp smoked paprika
  • 4 cloves minced garlic
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 tsp cayenne pepper

Instructions:

  1. Combine apple cider vinegar, olive oil, salt, smoked paprika, and minced garlic in a glass bowl.
  2. Submerge the chicken thighs in the brine, ensuring skin is well-coated, cover, and refrigerate for 4 hours.
  3. Preheat the grill to medium-high and establish a two-zone fire with a direct heat 'hot zone' and an indirect heat 'cool zone'.
  4. Place chicken skin-side down on the hot zone for 3-5 minutes until golden and released from grates.
  5. Move chicken to the cool zone and close the lid, cooking until internal temperature reaches 155°F (68°C).
  6. Whisk honey, ketchup, Worcestershire sauce, Dijon mustard, and cayenne pepper in a small bowl.
  7. Brush a thick layer of glaze over the chicken and return to the heat for 5-10 minutes to caramelize the crust.
  8. Remove from grill and let the meat rest for 10 minutes before serving to lock in juices.