Coke-Brined Grilled Chicken!

Recipe by Koechin Chef
READY IN: 50mins




  • 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.