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Grilled marinated chicken is delicious, but brining the chicken beforehand allows the flavors to more fully penetrate the meat. I’ve included sugar as an option in the brine ingredients although I probably wouldn’t use it myself; it’s just there to assist in browning. You can also use this brine for 2 to 3 pounds of boneless, skinless chicken breasts. In that case, take extra care grilling the chicken. Brining will help keep it moist, but overcooking will still dry it out. Use a thermometer and pull it off the fire at 160º to 165ºF. Carryover cooking will ensure it’s done.
Grilled Italian Chicken
2015-05-19 06:39:31
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Ingredients
- 3 – 4 lbs. bone-in, skin-on chicken pieces
- ½ cup table salt
- ½ cup sugar, optional
- 2 quarts water
- 1 tsp. dried oregano
- 1 bay leaf
- 3-4 garlic cloves, peeled & crushed
- 1 large strip of lemon rind, cut into julienne
- Olive oil
Instructions
- Make brine by dissolving the salt and optional sugar in the 2 quarts of water.
- Stir until everything is completely dissolved.
- Sometimes it helps to add the salt to one quart of warm water, stir until dissolved, and then add the second quart of cold water.
- Add the oregano, bay leaf, garlic cloves, and lemon rind.
- Brine the chicken pieces for ½ to 1 hour, being sure they’re submerged in the brine. Weight them down with a plate or Ziploc bag of water if necessary. Remove from the brine, carefully pat the chicken dry, and discard the brine.
- Brush the chicken with olive oil, and grill or broil as usual.
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