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

OnMilwaukee and On The Rocks ready-to-pour cocktails teamed up and tracked down local gal grillmasters. Each participating woman picked what they wanted to grill, where they wanted to buy their grillables, how they wanted to grill and the perfect OTR cocktail to accompany the process.

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

• Marinade chicken for at least a few hours prior to grilling to ensure juiciness. Mine is simple: olive oil, soy sauce, honey, chili garlic sauce, lime juice, garlic and ginger.
• Thighs have more fat than other parts of the chicken, so to avoid flare-ups on the grill, cook in indirect heat.
• I always double check my chicken is "safe" (175-185 degrees) by using a meat thermometer. 
• I use foil wraps to cook vegetables. It works like a charm every time.
• And most importantly, always grill with a beverage of 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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