Preparation time: 35
Accessories: Skewers (if you use wooden skewers, let them soak in water first)
For how many people? 4
Cooking style: Low and slow
- 16 chicken thighs (without bones and skin
- 60 gr of salt
- 60 gr of sugar
- Juniper berry
- bay leaf
- 1 l of apple juice
rub of your choice
Make the brine by heating up the apple juice with the salt, sugar, and aromatics. This is a standard mixture for a brine. Feel free to play with the aromatics to create your own flavour profile, think of cinnamon, star anise, lemon grass, etc.
When the salt and sugar have dissolved, the mixture must be sifted and cooled (possibly with some ice).
Subsequently, put the thighs in and thin with cold water until they are completely submerged. Place a weight on top to keep them submerged. I do this by placing a plate on top of it upside down.
Place in the fridge for at least 8 hours, a whole night is better. Roll up the thighs and stick onto the skewer, press the thighs closely together, and rub.
Remember that the rub should not be too salty, as they have already been brined.
Set the barbacoa.pro for indirect cooking, temp 140°C to 150°C. Cook the satays to a core temperature of 68°C and bon appétit.