Prepare the Brine by mixing the ingredients above
Cut the skin loose but make sure it still attached on one side (see picture above).
Take a knive and try to scrape some fat from the skin and put the chicken thighs in the brine for at least 1h.
Remove the thighs from the brine and pat them dry.
Place some spices and butter on the thighs and place the skin back at it’s place and rub them with oil (I didn’t use extra herbs here to experience how the brine tasted in the chicken)
Put the thighs over indirect fire (+-150°C/300°F) for about 1- 1.5h. till a core temperature from about 70-72°C (160°F)
Put them over hot fire with the skin side down till it’s crispy
