Wednesday, April 20, 2011

April 20, 2011: Brined Barbecued Chicken Recipe

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It’s a good thing my husband really likes chicken as I’ve been cooking a lot of this month in order to take pictures for the recipes. But frankly, I’m getting just a bit tired of it. When he selected chicken as his choice for dinner last night and wanted to barbecue it, I wanted to try something a bit different.

The one thing about putting chicken on the barbecue grill is that if you use a sauce, it always burns. Always. It drips off and sparks a flame and before you know it, your chicken is charred beyond recognition.

In order to prevent that from happening, I decided to prepare our chicken much like I do for our Thanksgiving turkey – by brining it. I took one big breast and two thighs that were semi-frozen and added them to the brine solution for about an hour before cooking. Presto! Each piece came out perfectly moist with crispy skin and not a trace of blackness anywhere.

Brined Barbecued Chicken

3 – 4 pieces frozen chicken (you could also brine a whole roaster; just increase ingredients proportionately)
¼ cup kosher salt
1 bay leaf
2 cloves garlic, crushed
3 slices fresh lemon (the ends work great)
About 1 T. each of:
Black peppercorns
3 cups water

Mix together the salt and all ingredients following in a bowl large enough to hold the chicken pieces. Add more water, if necessary, to cover the chicken. Let sit at room temperature for at least an hour or overnight.

Prepare grill. Take the chicken straight from the brine and place on the grill, away from direct heat. Cook for about 50 minutes, or until done, turning occasionally.


  1. I made chicken the other night on the grill and it burned because the sauce. I'm definitely going to try this.

  2. Don't you just hate it when your chicken burns? Hope you enjoy this recipe!