Asian Style Chicken Brine/Marinade
6 lbs. chicken thighs
16 oz. Apple juice
12 oz. Beer, flat (good quality)
1/4 C. Morton’s Kosher Salt (2 ounces)
1/4 C. Brown Sugar
1/4 C. Chinese soy sauce; or other type of soy sauce
1/4 C. Sherry vinegar
2 tsp Worcestershire sauce
4-6 cloves of garlic, chopped
6 lbs. chicken thighs.
Combine all ingredients, except chicken, in a nonreactive container.
Refrigerate for 1 to 2 hours to allow the flavors to blend.
In the meantime, remove any extra fat from the chicken thighs, and rinse well. (Optional, I like to soak the chicken in a mixture of lemon juice and water for about 10 minutes. It seems to make the chicken taste fresher.)
Pat dry and place thighs in a nonreactive bowl or plastic bag. Pour marinade over thighs, refrigerate and marinate for 4-6 hours.
Remove thighs from marinade, and lightly rinse.
Place uncovered in the refrigerator, and let air dry for 2-4 hours, prior to cooking/smoking