Brine Chicken Grilling Recipe

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A simple recipe using pantry ingredients will produce the most tender, juicy, and flavorful chicken you’ve ever tasted. Spicy Chicken Brine is a great way to add flavor to whole chicken or chicken pieces that are grilled, smoked, roast, or fried.

We love this meal prep chicken recipe to save time and money, and we serve smoked chicken or grilled chicken at least once a week. The key to the best tasting chicken is brining it.

How Long To Brine Chicken Breasts. All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.
  1. Place all ingredients into a small saucepan and bring to a boil. …
  2. Remove from the heat and let cool. …
  3. Place the chicken pieces into a covered bowl or ziplock type bag and cover with the brine.
  4. Refrigerate 1 to 4 hours depending on your chicken. …
  5. Remove the chicken from the brine, pat dry and lightly oil.

The Best BBQ Chicken | Brine/Rub/Grill Recipe

The Ultimate Barbecued Chicken 🔗

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

Prep: 0 15min0

Total: 0 3h20min0

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 745, Fat 46g, Saturated Fat 11g, Carbohydrate 49g, Fiber 2g, Sugar 40g, Protein 36g, Cholesterol 196mg, Sodium 1734mg

Ingredients:

  • 2 quarts water
  • 2 tablespoons kosher salt
  • 1/4 cup brown sugar
  • 2 garlic cloves, smashed with the side of a large knife
  • 4 sprigs fresh thyme
  • 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
  • 1 slice bacon
  • 1 bunch fresh thyme
  • Extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika if available
  • Freshly ground black pepper

Instruction:

  1. For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
  2. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
  3. Preheat oven 375 degrees F.
  4. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

FAQ

Is it good to brine chicken before grilling?

Brining works because, wet or dry, the salt in a brine mixture actively works on the chicken, giving its meat the ability to hold on to moisture as it is, according to Serious Eats. According to Bon Appétit, brining adds flavor and keeps the meat tender and juicy.

What does Soaking chicken in brine do?

Brining is basically soaking meat in a salt water solution, but the flavor doesn’t stop at just salt. Brining keeps chicken incredibly moist while adding an excellent flavor. It’s a little more labor-intensive than a simple spice rub, but it’s worth the effort for that extra special chicken dinner.

What is the best way to brine chicken breast?

Chicken breasts should be brined by placing them in a large bowl with 1 quart of warm water and 1/4 cup kosher salt, stirring to combine until the majority of the salt is absorbed. You can either leave the chicken breasts in the brine for 15 minutes or you can cover the bowl and place it in the refrigerator for up to 6 hours.

Is brining a chicken worth it?

Brining meat before grilling is beneficial because it keeps moisture in lean cuts of meat that would otherwise dry out over the high heat of a grill. Brining a chicken for smoking, roasting, grilling, and buttermilk brine for fried chicken, all have their benefits, and they’re all good ideas.

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