Julie's Broiled Chicken Thighs

Broiled Chicken Thighs

8 bone-in, skin-on chicken thighs

6 T. table salt

½ c. sugar

Dissolve the salt and sugar in one quart cold water in a large bowl, stockpot or Dutch oven.  Immerse the chicken thighs in the brine and cover.  Refrigerate until fully seasoned, about one hour.  Remove the chicken from the brine, rinse well, and dry thoroughly with paper towels.  

Meanwhile, adjust an over rack to the lowest position and the other rack to the upper-middle position (the top rack should be about five inches from the heating element and the bottom should be 13 inches away); heat the broiler.  Line the bottom of the broiler pan with foil and fit with the slotted broiler pan top.  

After removing the chicken from the brine, make three diagonal slashes in the skin of each piece of chicken (do not cut into meat).  Season both sides of the chicken pieces with pepper and place, skin-side down, on the broiler pan top.

Broil the chicken on the bottom rack until just beginning to brown, 12 to 16 minutes.  Using tongs, turn the chicken skin-side up and continue to broil on the bottom rack until the skin is slightly crisp and the thickest part of the meat registers 165 degrees on an instant-read thermometer, about 15 minutes.  

Move the pan to the upper rack; broil until the chicken is dark spotty brown and the skin is thin and crisp, about one minute.  Serve immediately.