Dry Rubbed Grilled Drumsticks and Thighs

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  0.3 cup ¼ cup kosher salt ($0.10)
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  0.3 cup Sugar, Granulated White
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  2 2 quarts water ($0.00)
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  2 lbs Chicken Drumstick, Skin-On
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  2 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Paprika, Ground
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  2 tsp Cumin, Ground
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  2 tsp Oregano, Dried
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  1 tsp Brown sugar
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  1 tsp Chili powder
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp 1 tsp salt ($0.04)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, $0.16)
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  2 tbsp Vegetable oil

Instructions

1. 1Make the brine: In a large pot or container, combine 2 quarts water, 1/4 cup kosher salt, and 1/4 cup granulated sugar. Stir until the salt and sugar are fully dissolved.
2. 2Submerge the chicken drumsticks and thighs in the brine. Cover and refrigerate for at least 1 hour and up to 4 hours. Do not brine longer — the salt level is high and extended brining will toughen the meat.
3. 3While the chicken brines, mix the dry rub: combine paprika, ground cumin, dried oregano, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper in a small bowl.
4. 4Remove the chicken from the brine and pat very dry with paper towels. Discard the brine. Brush all pieces with vegetable oil, then coat thoroughly with the dry rub on all sides.
5. 5Preheat your grill to medium-high heat (400–425°F). Clean and oil the grates. Place the chicken pieces skin-side down and grill for 6–8 minutes until the skin is deeply charred and releases cleanly from the grates.
6. 6Flip and move to indirect heat. Cover and cook for another 20–25 minutes until a thermometer inserted into the thickest part reads 165°F and juices run clear. Thighs may take slightly longer than drumsticks — check each piece individually.
7. 7Rest the chicken on a cutting board for 5 minutes before portioning.
8. 8Divide the drumsticks and thighs evenly into meal-prep containers — 1–2 pieces per container depending on serving size. Refrigerate for up to 4 days.