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You are here: Home / BBQ / Brined BBQ Chicken

Brined BBQ Chicken

November 15, 2015 by admin Leave a Comment

bbq-chicken

As well as BBQing some marinated chicken hearts on rosemary branches the other day, I brined and BBQed a chicken with charcoal and hickory wood. I’ve never brined a chicken before, and it came up amazingly moist and tender.

slow-fireThis simple brine recipe comes from “Slow Fire” by Ray Lampe.

Heat 1 cup of water to almost simmering.

Add the following:

2 tbsp sea salt
1 tbsp sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper

Mix well and cook until sugar and salt have both dissolved – 3 to 4 minutes.

Put mixture in a bowl and add 1 cup of iced water. Put in the fridge until it is cold.

Place chicken in a plastic bag with the brine, squeeze out as much air as possible and seal the bag. Place in the fridge for 3 -4 hours, turning every hour.

I then cooked the chicken using one of Ray’s spice rubs and served it with some of my kick-ass chipotle BBQ sauce.

There you have it.

Filed Under: BBQ, Poultry

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I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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