Brined Grilled Chicken. Chicken doesn't deserve its reputation for being a snoozefest of a protein. When done right, chicken — particularly grilled bone-in, skin-on — can be outstanding. Brine the chicken: Rinse the chicken pieces and set aside.
Remove the chicken from the brine, rinse and pat dry.
How Long Do You Brine Chicken?
Any longer than this, the chicken will get too salty.
You can have Brined Grilled Chicken using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Brined Grilled Chicken
- You need of chicken.
- It's 2 1/2 lb of chicken thighs boneless and skinless.
- It's 1 tbsp of granulated garlic powder.
- You need 1 tbsp of paprika.
- It's 1 tbsp of fresh ground black pepper.
- You need 1 tbsp of salt.
- It's 2 cup of water.
- Prepare 1/4 cup of mild vinegar I used coconut vinegar.
Use the time you have…it all adds up to added. Transfer the grill marked chicken to a cookie sheet and then place in the oven. The sugar in the brine will caramelize on the surface of the chicken as it cooks, giving it a nice, grilled coloring. How to Brine a Chicken for Frying It may seem impossible to improve on fried chicken, but the secret to an even more amazing piece of fried chicken is brining.
Brined Grilled Chicken instructions
- Make the brine incorporating the paprika, garlic, salt, pepper, vinegar, water..
- Pour brine over the chicken, and refrigerate at least 3 hours in the brine..
- Fire up the grill I used oak wood and charcoal..
- Grill the chicken on the grill till done. Discard the brine.
Giving the chicken a brine means the meat is seasoned and juicy, so your chicken has tons of flavor both in the breading and in the meat. There are burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender — and as versatile for quick summer meals as a good tomato. To make the brine: In a medium saucepan, bring the water, sugar, and salt to a boil over medium-high heat. Remove the pan from the heat and let the brine cool to room temperature.