Prepare brine. Shake container well as contents may settle.Mix 2.5 tablespoons of brine seasoning to 1 cup of boiling water. Cool thoroughly and refrigerate until chilled.
Place thawed chicken thighs, brine mix and an additional 3/4 cups of water (per pound) into a large container or bag so that meat is submerged completely. Keep in fridge to brine for at least two hours.
Rinse chicken and pat dry. Season with Kansas City Seasoning Rub.
Heat your grill, preferably charcoal. Once grill is ready, cook chicken thighs for 4-5 minutes on each side or until internal temperature reaches 165 degrees F.
Serve immediately with a side of football.
