Grilled Chicken Thighs with Beer Marinated Asparagus

CHICKEN BRINE:--
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp sugar
2 tsp salt
Enough water to cover the chicken
ASPARAGUS:--
One bunch of asparagus
1 can of beer
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp red pepper flakes
2 tsp SIDS SALT & PEPPER
10 chicken thighs
SIDS GARLIC SAUCE
SIDS CRAZY SALT

CHICKEN: brine the chicken as this will prevent that typical dry grilled chicken that you may be accustomed to. Place your chicken in something sealable (tupperware, Ziploc bag, etc) and put in brine ingredients.
Refrigerate for at least 2 hours and up to 24 hrs. THIS IS IMPORTANT AS NOBODY LIKES DRY CHICKEN! Also, since you have the vinegar out, get the BBQ spray bottle ready as well, with 1 part SIDS LOW SUGAR RASPBERRY VINEGAR, 2 parts water and 1 tsp of sugar.
After the chicken has been brined, remove from the brine, rinse and dry them off. Sprinkle SIDS CRAZY SALT on and they are all ready to go on the smoker.
Set the smoker temperature at 105°C and use a good amount of apple chips, as the chicken will be on indirect heat for about 2 hours. Spray the vinegar/water mix on every 20-30 minutes to keep the chicken moist.
When the chicken is about done, sauce them up with SIDS GARLIC SAUCE and put them on the direct side for about 2 minutes each side to get the sauce sticky and caramelized.
ASPARAGUS: marinate the asparagus for at least 3 hours but not longer than 6 hours as we want that good beer flavour but don’t want them to be soggy. Place the asparagus in something sealable (tupperware, Ziploc bag, etc) and put in beer of choice, SIDS LOW SUGAR RASPBERRY VINEGAR, red pepper flakes and SIDS SALT & PEPPER.
Take the asparagus out of the marinade and place on direct heat. I like to scorch them a bit giving them some nice black marks which gives them that fresh off the grill taste. I normally do this at the end of the smoke of a meat. That way while the meat is on indirect heat I’m grilling the veggies so everything is pretty much done at the same time.