Buttermilk Brined Chicken Thighs

1/2 cup chopped onions
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon ground cumin
2 teaspoons ground black pepper
1 quart low-fat or fat-free buttermilk (well shaken)
12 chicken thighs (about 5 pounds total)

In a large bowl whisk onions, garlic, salt, sugar, cumin and black pepper into buttermilk. Rinse chicken thighs under cold and pat dry with paper towels.

Place thighs into a 1-gallon re-sealable plastic bag, pour buttermilk mixture over thighs, and squeeze out as much air as possible and seal bag. Work the thighs around in the buttermilk until well coated and then refrigerate four hours or overnight.

Remove chicken from refrigerator. Heat grill and to medium-high.
Remove chicken from brine and wipe excess liquid from thighs with paper towels. Place thighs on grill and close lid. Cook until browned on both sides.