Molly Snyder Makes Chicken Thighs and Brussels Sprouts (WATCH)

Dubbed “the only male-dominated appliance in America,” the grill is viewed by many cisgender men as a socially acceptable place to wear an apron. But despite the unequal ratio, female grillers are among the most passionate and talented when it comes to wielding tongs over an open flame.

OnMilwaukee and On The Rocks Ready-to-Pour Cocktails have teamed up and tracked down local grill masters. Each woman participating chose what she wanted to grill, where she wanted to buy her grilled food, how she wanted to grill and the perfect OTR cocktail to accompany it.

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This is the final episode of Girls Who Grill. I jump behind the grill to cook chicken thighs and Brussels sprouts. Here are a few tips:

• Marinate the chicken for at least a few hours before grilling to ensure juiciness. Mine is simple: olive oil, soy sauce, honey, chili garlic sauce, lime juice, garlic and ginger.
• The thighs have more fat than other parts of the chicken. Therefore, to avoid a flare-up on the grill, cook the chicken over indirect heat.
• I always check if my chicken is “safe” (175-185 degrees) by using a meat thermometer.
• I use aluminum foil to cook vegetables. It works like a charm every time.
• And most importantly: always grill with a drink of your choice. OTR’s The Aviator worked well for me.

Watch this 1 minute video by Allen Halas to see the process:

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