Grilled Italian Chicken

by Elizabeth Skipper | May 27th, 2015 | Chef Recipe, Recipes

grilled chicken (400x400)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


  1. 3 – 4 lbs. bone-in, skin-on chicken pieces
  2. ½ cup table salt
  3. ½ cup sugar, optional
  4. 2 quarts water
  5. 1 tsp. dried oregano
  6. 1 bay leaf
  7. 3-4 garlic cloves, peeled & crushed
  8. 1 large strip of lemon rind, cut into julienne
  9. Olive oil
  1. Make brine by dissolving the salt and optional sugar in the 2 quarts of water.
  2. Stir until everything is completely dissolved.
  3. 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.
  4. Add the oregano, bay leaf, garlic cloves, and lemon rind.
  5. 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.
  6. Brush the chicken with olive oil, and grill or broil as usual.
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