Grilled Chicken

"This chicken was so juicy and good! Recipe adapted from Martha Stewart Living."
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
4hrs
Ingredients:
4
Serves:
6
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ingredients

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directions

  • In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely.
  • Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill.
  • Prepare grill -- I used charcoal -- heating the coals until white.
  • Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups.
  • When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.

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Reviews

  1. Look at the Nutrition facts. Surely you don't believe all that salt simply washes away. It's purpose is to get into the muscle of the chicken and tenderize it.
     
  2. This chicken was really tender and juicy. The brine makes it juicy. Will make again. I used split chicken breats with skin.
     
  3. We loved it! It was not salty or sweet at all. It was tender and delicious- really great. I didn't get a photo because I set the chicken on fire and the skin looked terrible :). I assumed that you meant for us to go ahead and season the chicken to our liking after the brining step so I sprinkled mine with chicken seasoning and lots of granulated garlic. I will be using this recipe alot. Thanks ellie!
     
  4. Re-read the instrucions, LibbyD, you disgard the salty brine BEFORE you grill the chicken. The salt merely tenderises and adds moisture to the meat.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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