8-10bone-inskin-on chicken thighs (or whatever cuts you prefer)
For the brine
1tablespoonsfreshly ground black pepper
For the dredge
1/2tablespoonfreshly ground black pepper
1cuphoneywarmed (thinned with a splash of water if desired)
Place the chicken into a large resealable container.
Whisk together the brine ingredients and add to the chicken.
Refrigerate for 4 hours.
Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
Combine the dredge ingredients in a large pie pan or resealable baggie.
Working in batches, remove chicken from brine. Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
Transfer to the grill around the Vortex.
Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I've found that on smaller grills turning the lid isn't necessary, but on a 26" grill you might want to turn it.
Brush chicken very lightly with the oil and let cook another 5 minutes.