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.
This 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.