Trim off extra skin and fat of the thighs. Place chicken thighs into a large glass bowl of water. Sprinkle 2 tbsp. of sea salt and let the chicken soak for 30 minutes. Rinse chicken thighs and place them into a strainer.
Measure out dry ingredients into a small bowl. Add water, olive oil and stir all together.
Place chicken thighs into a gallon Ziplock bag and pour marinade over the chicken thighs.
Close Ziplock bag tightly, coat the chicken into marinade and refrigerate for at least 12 hours in the fridge.
How to Grill Marinated Chicken Thighs
Heat the grill to 350 F (180 C). Place chicken thighs onto the grilling rack. Reduce grilling setting to low to maintain the temperature between 320 F – 350 F. Grill the chicken for 15 minutes.
Turn the chicken thighs over to the other side and grill it for an additional 10 – 15 minutes or until cooked through.
Remove from the grill and serve with creamy mashed potatoes and marinated garlic cucumber salad or the side of your choice.