Prep 3 hrs
Cook 1 hr
This chicken was so juicy and good! Recipe adapted from Martha Stewart Living.
- In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely.
- Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill.
- Prepare grill -- I used charcoal -- heating the coals until white.
- Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups.
- When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.
Look at the Nutrition facts. Surely you don't believe all that salt simply washes away. It's purpose is to get into the muscle of the chicken and tenderize it.
This chicken was really tender and juicy. The brine makes it juicy. Will make again. I used split chicken breats with skin.
We loved it! It was not salty or sweet at all. It was tender and delicious- really great. I didn't get a photo because I set the chicken on fire and the skin looked terrible :). I assumed that you meant for us to go ahead and season the chicken to our liking after the brining step so I sprinkled mine with chicken seasoning and lots of granulated garlic. I will be using this recipe alot. Thanks ellie!