Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.
When ready to cook, set the grill for medium high two zone cooking.
Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.
Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.
Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.
Serve the broccolini and potatoes alongside the grilled chicken.