Privateer's Poultry Recipe

In a large saucepan combine 6 cups water, kosher salt, and granulated sugar. Heat over medium until salt and sugar dissolve, stirring occasionally (about 3–4 minutes). Remove from heat.

Add the smashed garlic cloves, peppercorns, bay leaves, and fresh thyme to the warm brine. Let cool to room temperature (about 20–30 minutes).

Once the brine is cool, add 1 cup ice to chill further. Place the chicken thighs in a large container or resealable bag and pour the cooled brine over them, ensuring they are fully submerged. Refrigerate and brine for 2 to 4 hours (no longer than 6 hours for best texture).

Prep

Remove the chicken from the brine and discard the brine. Rinse each thigh briefly under cold water and pat very dry with paper towels. Let sit at room temperature while you prepare the marinade (15–20 minutes).

Make Marinade

In a bowl whisk together olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, lemon juice, brown sugar, sea salt, and freshly ground black pepper until combined.

Toss the dried chicken thighs in the marinade, coating evenly. You can marinate for 15–30 minutes at room temperature for quick flavor or refrigerate up to 2 hours for deeper flavor. Remove from fridge 20 minutes before grilling to come to room temperature.

Preheat Grill

Prepare a grill for medium-high heat (about 400–450°F / 200–230°C). If using charcoal, bank coals for direct and indirect zones. Oil the grill grates well to prevent sticking.

Place the thighs skin-side down over direct medium-high heat. Grill with the lid open for 4–6 minutes, until skin is nicely charred and releases easily from the grate. Flip and move to indirect heat if charring too quickly.

Continue grilling with the lid closed for another 8–12 minutes, flipping once more as needed, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 12–18 minutes depending on thigh size and heat.

In the final 1–2 minutes, move the thighs back over direct heat skin-side down briefly to crisp and char edges to taste. Remove from grill and tent loosely with foil for 5 minutes to rest and redistribute juices.

Scatter chopped fresh parsley over the rested thighs and serve with lemon wedges for squeezing over the chicken. Offer optional hot sauce on the side for diners who want extra heat.

Serve hot as an entrée with sides such as grilled vegetables, rice, or a hearty slaw.