Prep 15 mins
Cook 35 mins
Chickens just don't taste the way they used to. Unless you're lucky enough to raise your own! Well try this recipe and you will never use another one. It produces the moistest flavourful chicken we have ever cooked on the grill.
- Combine the salt and Coke. Stir well to dissolve.
- Puncture your chicken several times with the tines of a fork.
- Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
- Refrigerate at least 2 hours.
- Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
- When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
- Remove the chicken from the brine, and dry it well. (throw out the brine).
- Rub your chicken pieces on both sides with the rub. Use it all!
- Now let it sit for 15 min., so it can absorb the rub flavors.
- Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
- Turn the pieces over and continue to cook for another 15-20 minutes.
- You might like to serve it with your favorite BBQ Sauce on the side.
- This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.
The chicken came out juicy and tender.
This is so good. We've made it a ton. My husband BBQ's it, so I don't think he follows the cooking directions, but the brine and rub are great! It is a little flammable though, so watch out for that :)
Delicious! I was lazy though. I brined for about 5 hour.... and added some liquid smoke to the brine. By dinner time I was tired and just put the chicken in a 350 degree oven for 45 minutes. I used 10 chicken thighs and sealed them in a Zip-style bag. There was plenty of marinade to cover them. I omitted the oil in the rub. They smelled so good baking in the oven! The chicken was very tender and tasty.