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For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place chicken in brine to cover. If necessary, place a plate on top of chicken breasts to keep them submerged. Cover container or seal bag.
Refrigerate at least 2 hours. Remove chicken from brine. Discard remaining brine. Rinse chicken under cool running water. Pat dry. Brush chicken lightly with oil. Rub with Seasoning.
Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through.
Used whole chicken that I halved, trimmed, & heavily pierced w/ lg fork. Then Added peppercorns, clove, bay leaf, cayenne, honey, & 1 beer to the Brine & let soak 30hours. Rubbed & coated in Montreal as always good then smoked (hickory) indirectly on cool side of Weber till done, then crisped the skin over remaining fire of heat side. Awesome flavor w/ juiciness of a brine - family ate whole 6ld bird. Easy & A keeper
Robert | October 29, 2015 |