Brined and Grilled Chicken

Brined and Grilled Chicken: A Weeknight Winner

As a busy working mom, I need recipes that are both delicious and easy to make. This brined and grilled chicken recipe fits the bill perfectly. It’s flavorful, juicy, and requires minimal hands-on time. The brining process ensures incredibly tender chicken, and grilling adds a smoky char that elevates the dish beyond the ordinary. I often prepare this on a Sunday afternoon, knowing it will make for quick and satisfying weeknight meals. One batch can easily provide leftovers for lunch the following day, saving me even more time during the work week.

The beauty of this recipe lies in its adaptability. While I've provided a basic brine and suggested some delicious sauces, feel free to experiment! Different herbs, spices, and citrus zests can transform the flavor profile. You could easily incorporate some chili flakes for a spicy kick or add a touch of sweetness with honey or maple syrup. The same applies to the sauces; experiment with different combinations to find your favorite. I personally love trying new recipes, and I am constantly experimenting with different ways to cook the chicken. The flexibility is what makes this recipe so great. You can always add your own creativity to it and make it your own.

Beyond the Grill: This recipe isn't limited to outdoor grilling. If the weather isn't cooperating, you can easily adapt it for indoor cooking. Simply sear the chicken pieces in a large skillet over medium-high heat, then transfer them to a preheated oven (around 375°F) to finish cooking. It won't have that same smoky flavor, but it's a perfectly acceptable alternative. I've even done it in a cast-iron skillet on the stovetop, which works great. Once you have the chicken, the possibilities are endless for meal options.

Serving Suggestions: The versatility of this recipe shines in its serving options. It's fantastic served with a simple side salad, roasted vegetables, or even mashed potatoes. I frequently use the leftover chicken in salads, tacos, or sandwiches for quick lunches throughout the week. The possibilities are truly endless. I find that the chicken pairs particularly well with rice, quinoa, or even couscous. The slightly sweet brine complements savory side dishes effectively.

Tips for Success: Don't skip the brining step! It makes a significant difference in the tenderness and flavor of the chicken. Also, ensure your grill is properly heated before adding the chicken to prevent sticking and promote even cooking. Use an instant-read thermometer to confirm the chicken is cooked through to 170°F. This ensures food safety and prevents undercooked chicken. Finally, don't be afraid to experiment! Try adding different flavors to your brine, use various sauces, and find your perfect combination.

A Note on Leftovers: Properly stored leftovers will keep in the refrigerator for up to 3-4 days. This makes this recipe a perfect choice for meal prepping. I often make a large batch on the weekend to have quick and easy meals throughout the week. The ease of storing leftovers is a real time-saver.

Beyond the Recipe: This isn't just a recipe; it's a time-saving solution for busy individuals. The combination of brining and grilling creates a delicious, juicy, and flavorful chicken dish that requires minimal effort. The recipe's flexibility allows for customization and creative expression in the kitchen, which is always a plus. I find the process incredibly therapeutic, it's a welcome break in my busy schedule. Cooking a delicious meal not only feeds my family but also fills me with a sense of accomplishment.

I hope you enjoy this recipe as much as I do! It has become a staple in my home, and I'm confident it will become a favorite in yours as well. Let me know in the comments how your grilled chicken turned out!

Ingredients:

1/3 cup kosher salt
3 tablespoons granulated sugar
1 bay leaf (optional)
4 to 6 juniper berries, lightly crushed (optional)
4 strips lemon zest (optional)
1 whole chicken, cut into 8 pieces (2 drumsticks, 2 thighs, 4 breast pieces)
Basting or finishing sauce (optional): Chipotle-Lime Rub, Maple-Bourbon Glaze, Cucumber-Grape Salsa, or Black Olive & Mint Vinaigrette

Step-by-step

• Brine the chicken: Rinse the chicken pieces and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and zest, if using. Submerge the chicken pieces in the brine, adding more cold water as needed so that the brine covers the chicken. If the chicken tends to bob above the surface, set a plate on top to weight it down. Refrigerate for 2 to 4 hours.
• Prepare any sauce you like.
• Remove the chicken from the brine, discard the brine, quickly rinse the chicken and pat each piece dry with paper towels. If you’re using a rub, put it on the chicken just before you get the fire ready.
• Set up your grill: For charcoal, build a medium-hot fire that’s big enough to last for 35 to 40 min. without losing its firepower. This means adding 4 or 5 quarts of charcoal to the starter coals after the fire is started. Once the whole heap is burning nicely and beginning to appear white, arrange the coals so that they only cover about three-quarters of the grill. This way you have a cool spot to move the chicken if it starts to burn or to cook too quickly. If you don’t have a grill rake to even out the coals, you can use a small garden rake or hoe. The fire is ready when you can hold your palm over the main area of the fire for about 3 seconds. For a gas grill, heat all the burners to medium high for 10 to 15 min. before you start grilling. For a hot fire to last, it needs extra coals. Add 4 to 5 quarts of charcoal so it’ll be ready when the first coals die.
• Cook the chicken: Start the chicken by putting the drumsticks and breasts, skin side up, over the medium-hot part of the fire. Starting skin side up eliminates some risk of initial flare-ups when the fire is at its hottest. (Since thighs and wings take about 5 minutes less to cook, start these later.) Watch the chicken carefully, and if it becomes engulfed in flames from dripping fat, move the pieces to the cooler part of the grill, or turn down the flame on one of the gas grill burners. You want to sear the pieces without charring. When the breasts and drumsticks are beginning to brown, after 5 or 6 minutes, flip them. At this time, put the remaining pieces on the grill, skin side up, and cook them as you did the breasts. Start the chicken skin side up to avoid early flare-ups. Flip the pieces when they’re beginning to brown.
• Continue cooking, flipping the pieces every 6 to 8 minutes. If you have an older gas grill that doesn’t exactly crank out the heat and you find that the thicker pieces aren’t cooking through, either close the lid to create more of an ovenlike atmosphere, or plop an old cake pan or disposable aluminum baking pan upside down over the pieces to help retain some of the grill’s heat. Keep in mind, however, that you don’t want to flip or move the chicken pieces too often; this will only slow down the cooking process. The chicken is done when an instant-read thermometer registers 170°F, or when the juices run clear when the chicken is pierced. If you’re not sure, cut into a piece of chicken and take a peek.
• Baste, rub, or top grilled chicken with your favorite sauce for extra flavor.