This is why you should brine chicken before you grill it Memorial Day weekend

Yahoo

24-05-2025

We've all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets.
If you've never tried brining, it's a way to overcome this. And, did we mention that it's super easy?
When you brine meats, poultry or seafood, you're adding moisture to ensure they don't overcook, especially when they're being grilled or roasted.
More: Brining helps meat stay moist during grilling
A basic formula for a brining solution is to mix 1 cup of kosher salt with 1 gallon of water. If you substitute regular table salt, cut it by half and use one-half cup. If you like, replace some of the water with juice or wine and some of the salt with white or brown sugar. You can also toss in some herb sprigs, peppercorns, garlic and even fruit.
Brining is extremely beneficial to leaner cuts of meat and poultry — think boneless skinless chicken breast and boneless pork loin chops. When you grill these pieces, they tend to dry out quickly. If you brine beforehand, it almost guarantees that the results will be moist, flavorful and tender. Brining is great for chicken pieces or a whole chicken with skin on and bone in. Shrimp plump up when soaked in a brine.
If chicken is on the menu this Memorial Day, try this easy, foolproof recipe for barbecued chicken with a brining option.
Serves: 4 / Preparation time: 20 minutes / Total time: 1 hour, 15 minutes (plus brining time)
RUB2 teaspoons paprika
2 teaspoons kosher salt
½ teaspoon granulated garlic
½ teaspoon ground black pepper
4 whole chicken legs, each 10 to 12 ounces, cut into thighs and drumsticks or use all thighs
SAUCE1 cup ketchup
¼ cup cider vinegar
1 tablespoon packed light brown sugar
1 tablespoon Dijon mustard
2 teaspoons hot pepper sauce
2 large handfuls hickory or favorite wood chips, soaked in water for at least 30 minutes
More: Oak Park has been establishing its culinary identity in recent years: 12 places to eat
If desired, brine the chicken pieces in a 1 gallon of water mixed with ½ cup kosher salt and ½ cup sugar for about 4 hours in the refrigerator. After 4 hours, remove chicken from brine and rinse well and pat skin dry with paper towels before applying the rub.
In a small bowl, mix the rub ingredients. Season the chicken thighs and drumsticks all over with the rub.
Prepare the grill for direct and indirect cooking over medium heat, 350 to 400 degrees.
More: I grocery shop almost exclusively at Eastern Market. Here's what to buy, where to find it
In a medium saucepan, combine the sauce ingredients. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 8 minutes, stirring occasionally. Brush the cooking grates clean. Cook the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 6 to 10 minutes, turning occasionally. Move the chicken over indirect medium heat.
Drain the wood chips and add them to the smoker box of a gas grill, following manufacturer's instructions. Place the smoker box over direct heat. Close the lid and continue cooking until the juices run clear and the meat is opaque all the way to the bone, about 35 minutes, basting with the sauce and turning several times during the last 20 minutes of cooking time. Remove from the grill and let rest for 3 to 5 minutes. Serve warm or at room temperature with any remaining sauce on the side.
Adapted from "Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill" by Jamie Purviance (Sunset, $21.95).
Tested by Susan Selasky in the Free Press Test Kitchen. Analysis per 2 pieces with skin and sauce.
607 calories (47% from fat), 31 grams fat (9 grams sat. fat), 20 grams carbohydrates, 61 grams protein, 1,516 mg sodium, 210 mg cholesterol, 1 gram fiber.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: [e-mail]. Follow @SusanMariecooks on Twitter.
This article originally appeared on Detroit Free Press: Brine chicken before grilling for Memorial Day: Recipe