Grilled Rabbit Legs Recipe - Los Angeles Times

Ingredients

• 4 quarts water, divided
• 1 cup Diamond Crystal kosher salt
• 1 cup granulated sugar
• 2 tablespoons whole black peppercorns
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole fennel seeds
• 1/2 bunch fresh thyme
• 8 whole rabbit legs or chicken legs (about 3 pounds)
• 1 1/4 cups maple syrup
• 1/2 cup everyday olive oil
• 2 teaspoons Diamond Crystal kosher salt
• 1 tablespoon whole black peppercorns
• 4 whole garlic cloves, peeled
• 4 sprigs rosemary, stems removed
• 1 large yellow onion, roughly chopped
• Kosher salt and freshly ground black pepper