1, Jul 2007
Barbecue Brined Chicken

basically another try at my last grilled brined chicken recipe. I skipped the cajun power this time, but it was otherwise pretty close.

4 bone-in, skin-on chicken breasts (about 2 lb)
4 c warm water
1/2 c kosher salt
1/4 c granulated white sugar
1/4 c brown sugar
2 tbsp molasses
1/4 c soy sauce
1/4 c red wine vinegar
2/3 head garlic, minced
4 serrano peppers, minced
grilling baste
molasses, soy sauce, red wine vinegar, smoked salt

put the warm water in a large plastic storage container. mix the salt and sugar with the warm water until dissolved. add the rest of the ingredients and mix. add the chicken and refrigerate for 6-24 hours. when ready to cook, heat grill to medium. mix basting ingredients to a thickish consistency. brush the skin sides of the breasts with the baste and put on grill, skin side down. baste other sides. flip after about 12 minutes, re-baste, then grill until finished, about 25 minutes, basting again if needed.
not very different from the previous recipe. I did a better job not overcooking the chicken (though the skin still ended up somewhat blackened). tasted good this time too. I think I have to conclude that putting garlic and peppers in the brine doesn’t really do much — the main thing is the salt, and maybe the soy and molasses for color as much as anything.