Grilled Chicken Bbq

Author: chefs-mate Cooking Method: Boiling, Grilling Cuisine: American Courses: Main Courses

Difficulty: Advanced

Servings: 1 Calories: 371.5

Description

This recipe features chicken brined in a seasoned salt and sugar solution before being grilled to perfection. A tangy mop sauce made with vinegar and spices is used for basting during cooking. The dish is finished with a sweet and savory honey butter glaze for a crispy, flavorful skin.

Directions

Mix all the brine ingredients in a large container.
Trim and
prepare the chicken as desired (I like to split the birds in half--they lay on the cooking surface better and are easier to handle).
Immerse chicken in brine and soak for 4 - 24 hours.
Remove from brine, rinse briefly, rub (if desired), and
cook until internal breast temp hits 165 - 170F.
I like to
remove them,
place them in a disposable aluminum pan (covered) and
let them "
rest " for approx.
minutes.
The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a
grill (direct
heat ) for a few minutes to crisp the skin back up.
You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase.
You may want to mop/baste the birds while cooking.
Put mop ingredients in sauce pan and bring to a boil.
I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce).
Mix 3 parts butter/margarine with 1 part honey and
coat birds thoroughly during the last few moments of the crisping phase

Nutrition Facts

Servings 1

Amount Per Serving
Calories 371.5kcal

% Daily Value *
Total Fat 11.0g17%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 1911mg80%
Total Carbohydrate 70.3g24%
Dietary Fiber 5.1g21%
Sugars 58.9g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Grilled Chicken Bbq