The recipe is based off an Alton Brown recipe. The chicken was amazing. Juicy, perfectly cooked. The brine help keep the chicken juicy. The skin is kept on and used to flavor the chicken, so oil or butter is not needed. Also, keep in mind that the chicken pieces will cook at different times, so keep an eye on them, move them to low heat areas of the grill when necessary, and if necessary, pull a few pieces early and place them under tin foil.
Prep Time: 15 minutes
Inactive Prep Time: 2 hours minimum (up to 4.5)
Cook Time: 20 minutes
Serves: 2 as a main dish or 4 as a side
1 chicken cut into 8 pieces
4 cups water
1/3 cup coarse kosher salt
½ cup sugar
4 tablespoons of dried spice blend of your choice (I like cumin, coriander, paprika, and chili powder) Use what you like.
Vegetable oil for greasing the grill grates.
Grill (or Grill Pan for the stove), Tongs, Tin foil, 2 gallon size re-sealable bags
For the Brine:
But the chicken pieces in a re-sealable gallon size bag, pour in the 4 cups of water, 1/3 cup kosher salt, and ½ cup sugar. Seal the bag. Gently mix. Place the pan in a dish or pan in the refrigerator for 1 to 4 hours. Any longer and the chicken may get mealy.
For the Rub:
Combine your spice rub and place it in another gallon size re-sealable bag.
After your chicken has brined, remove it from the bag and pat it dry with paper towels. Put the dried pieces in the bag with the spice mixture and rub all around to coat.
Let the chicken sit at room temperature for ½ hour. This will help the chicken cook more evenly and efficiently.
Grilling the Chicken:
While the chicken comes to room temperature prepare your grill. If using a charcoal grill build in a hot high heat area and a low heat area. Oil the grates with vegetable oil just before putting the chicken on the grill.
After the chicken has come to room temperature and the grill is heated place the chicken pieces skin side down. Turn the legs quarter turns about every 4 minutes. Turn over the wings, thighs, and breasts after about 5 minutes. After about 10 minutes of cook time move the breast and wings to a low heat area of the grill. The breasts should still get some heat. After about 15 minutes move the thighs and legs to a low heat area of the grill. You may need to remove the wings and cover them with tin foil at this time. Grill the chicken for a total of about 20 minutes or until the internal temperature of the thigh reaches 160 degrees Fahrenheit (do not touch the bone with the instant thermometer). Cover the chicken with tin foil and let rest for 5 minutes before digging in.