Spicy Brined Grilled Chicken
Soaking chicken in brine guarantees juicy, tender meat, crispy skin, and a touch of flavor. If you've never tried to brine before, or usually stick to the basics, this recipe is for you.
Ingredients
Ingredients for Brine
- 8 cups Hot Water
- 1 cup Table or Kosher Salt
- 1 tbsp Black Peppercorns or Ground Black Pepper
- 1 cup Brown Sugar
- 1/2 cup Hot Sauce
- 1 whole Lemon
- 4 cloves Garlic
- 4 sprigs Fresh Rosemary
Ingredients for Chicken
- 1 whole Chicken
- 1/2 cup Butter
- 4 tbsp Dry rub of choice
Instructions
Making the Brine
- Pour several cups of boiling water into a large pot or pan.
- Add the salt and sugar and stir until it all dissolves.
- Top up with cold water to bring to room temperature.
- Mix in the hot sauce, lemon juice, and lemon rind.
- Stir, then add the remaining brine ingredients to make the spice mixture.
- Submerge the chicken and cover.
- Refrigerate for 8-24 hours.
Prepping the Chicken
- Remove the chicken from the brine mixture and drain it off on a wire rack.
- Discard the leftover saltwater solution.
- Pat the chicken dry with a paper towel.
- Rub the softened butter all over the chicken skin.
- Sprinkle with the light dusting of dry rub, covering all areas.
Preparing the Grill
- Preheat the grill to medium-high heat, 350°F.
- Add wood pellet chips of choice - hickory or pecan work well with chicken, adding a great smoke flavor.
Cooking the Chicken
- Cook the chicken in indirect medium heat.
- Cook until golden brown, or until internal temp is 165°F.
- Check the internal temperature with a meat thermometer, in the thickest part of the flesh.
Serving the Chicken
- Remove the chicken from the grill.
- Let the chicken rest for 15 minutes, to let the internal juices settle.
- Cut and serve as desired.