Rotisserie Chicken Thighs

I tried out a new chicken brine this week and wanted to pass it along.  Instead of the usual water/salt/sugar mix I went with 1/3 cup of salt dissolved in a quart of pineapple juice.  I brined a bunch of thighs overnight and grilled them on my Weber the next day.  The thighs were rinsed and dried then seasoned with a little bbq rub. 

I had so much fun using my rotisserie basket for chicken wings the other day I decided to use it again for these thighs.

After about an hour the thighs were looking pretty tasty.

Right after I took this picture I brushed the thighs with some Sweet Baby Ray bbq sauce and let them spin a few more minutes while the sauce set.  I was very pleased with the outcome; I could really taste the pineapple!

Good eats!