Brined Grilled Chicken with Appalachian Hot Pepper Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs brined for tenderness and glazed with a spicy hot pepper sauce inspired by Appalachian regional heat. This American-inspired grilling recipe, ready in about 30 minutes, pairs bone-in chicken thighs, water, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
6 cups water
1/4 cup kosher salt
2 tbsp brown sugar
4 garlic cloves, smashed
1/4 cup apple cider vinegar
1/3 cup hot sauce (preferably cayenne-based)
2 tbsp honey
1 tsp smoked paprika
1 tsp black pepper

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Instructions

Step 1: In a large container, dissolve 1/4 cup kosher salt and 2 tbsp brown sugar in 6 cups water. Add 4 smashed garlic cloves and 1/4 cup apple cider vinegar. Submerge 6 bone-in chicken thighs in the brine, cover, and refrigerate for 4 hours.
Step 2: Preheat grill to medium-high heat (about 400°F).
Step 3: In a small bowl, whisk together 1/3 cup hot sauce, 2 tbsp honey, 1 tsp smoked paprika, and 1 tsp black pepper to make the glaze.
Step 4: Remove chicken from brine and pat dry with paper towels. Grill chicken thighs skin-side down for 6-7 minutes until crispy and grill marks appear.
Step 5: Flip chicken and brush generously with the hot pepper glaze. Grill for another 6-7 minutes, basting with glaze every 2 minutes, until internal temperature reaches 165°F.
Step 6: Remove from grill and let rest for 5 minutes before serving with extra glaze on the side.