“You should put your recipes on there,” he said casually.
With a bit of free time on my hands, I checked it out. I pinned a few extra-special Rachel’s Table recipes to a board called “Food, My First Love.” A few days later, I noticed a spike in blog views, thanks to Pinterest.
Taking a closer look at what seemed like all the pins on all the boards, I felt manic and overwhelmed.
So many pins, so much (crazy) internet.
Here’s a sampling. . .
While I could mention countless crafts requiring the will power to glue a thousand plastic spoons together to form one stunning light fixture, or list a trillion recipes calling for the skills of Gordon Ramsay and all the food coloring in all the world, I won’t. Because ain’t nobody got time for that.
Instead, I’ll offer you a summer grilling classic, and the very recipe garnering so much praise from the Pinterest pinners. Add these delicious chicken thighs to your summer cookout menu. They’ll go perfectly with that refreshing 18-step lemonade served out of cute mason jars, followed by those red, white, and blue tie-dyed sugar cookies you pinned last week.
Pin-Worthy Pepper-licious Grilled Chicken Thighs
8 local bone-in chicken thighs with skin
For the brine:
1/2 cup brown sugar
1/4 cup salt
2 cups water
For the dry rub:
(I keep this in a jar in the cabinet and use it to spice up poultry and pork)
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon smoked paprika
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon celery seeds
1/2 teaspoon cayenne pepper
For the sauce:
1/2 cup apple cider vinegar
1/2 cup rice wine vinegar
1 tablespoon brown sugar
2 teaspoons prepared chili garlic sauce
1 Cherry Bomb pepper, seeded and finely diced (optional)
Make the brine. In a large bowl, tupperware container, toss the chicken thighs in the brine, cover and refrigerate overnight. (Feel free to just brine the thighs quickly. I’ve brined for only an hour or so with much success.)
The next day when ready to grill, in a small saucepan, combine the vinegars, sugar, chili garlic sauce and optional Cherry Bomb pepper. Heat over medium until simmering and remove from heat.
Remove thighs from brine. Pat dry with a paper towel. Generously sprinkle chicken with the dry rub.
Heat your grill to medium high. (I used a charcoal grill and a chimney starter, dumping the coals in the grill when they just turned white hot on top.) Begin grilling chicken, skin side up. Use a pastry brush to baste the chicken with the vinegar sauce as it cooks. Grill for 8 to 12 minutes on each side, basting a few times as the meat cooks. (I always check the internal temperature with a meat thermometer – 160 to 165 degrees for poultry.)