Steven Raichlen's Brined Chicken..worth the Time!!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
  • Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
  • Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
  • Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
  • Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
  • Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.)
  • Transfer the chicken to a decorative platter and serve.
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