About the Recipe
Meat lives and dies by its marinade. So if you want to avoid the mortal sin of flavorless thighs at your BBQ, then try coating your chicken in this seriously succulent pickle juice and buttermilk marinade!
Ingredients
4 chicken thighs with skin and bone
For the dry rub:
2 tbsp smoked paprika powder
2 tsp ground cumin
2 tsp table salt
1 tsp freshly ground black pepper
1/2 tsp chipotle powder
For the marinade:
Half a litre of buttermilk
1 tbsp Tabasco sauce
3 tbsp pickle juice
1 tbsp of the dry rub
Preparation
Prepare the dry rub by mixing together the ingredients.
In a bowl, combine the buttermilk, Tabasco sauce, pickle juice, and 1 tbsp of the dry rub. Add the chicken thighs to the marinade and refrigerate overnight.
Remove the chicken thighs from the marinade and pat them dry with kitchen paper. Sprinkle the remaining dry rub over the chicken thighs.
Prepare a barbecue with an indirect temperature of around 160ºC (320ºF). Place the chicken thighs on the grill and insert a thermometer. Close the lid.
Cook the chicken thighs until they reach a core temperature of 80ºC (176ºF).
Serve and enjoy!