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Grilled Brined Chicken

Grilling chicken can be tricky—too often it turns out dry or under-seasoned. But there's a simple solution that will ensure your grilled chicken is always juicy and packed with flavor: brining. Brining infuses the chicken with moisture and seasoning, making it perfect for the high-heat, dry environment of the grill. In this post, we’ll walk you through how to make a delicious grilled brined chicken that’s juicy, tender, and sure to impress.

Why Brine Chicken for Grilling?

Chicken is brined by soaking it in a saltwater solution, occasionally with other herbs and spices.:

1. Locks in moisture: The salt in the brine draws in water, ensuring that the chicken stays juicy, even when exposed to the grill’s high heat.
2. Enhances flavor: Brining allows the seasoning to penetrate deep into the meat, rather than just sitting on the surface.

The result? Chicken that’s flavorful through and through, and tender enough to melt in your mouth.

Ingredients for Grilled Brined Chicken

Ingredient	Amount	Notes
For the Brine:
Water	4 cups
Kosher salt	1/4 cup	Substitute with 3 tbsp table salt
Sugar	1/4 cup (optional)	Adds flavor and helps with browning
Garlic	3 cloves, smashed
Rosemary	1 sprig	Substitute with thyme, bay leaves, etc.
Whole peppercorns	1 tsp
Optional Add-Ins		Lemon zest, onion slices, chili flakes for extra flavor

For Grilling:

• 4 chicken breasts (or thighs, wings, or drumsticks)
• Olive oil (for grilling)
• Additional seasonings (optional): black pepper, paprika, garlic powder, etc.

Step-by-Step Recipe: How to Grill Brined Chicken

1. Make the Brine

In a medium pot, bring 4 cups of water to a simmer. Add the kosher salt and sugar, stirring until they’re fully dissolved. Remove from heat and toss in the garlic, rosemary, and peppercorns. Let the brine cool completely to room temperature before proceeding to the next step.

2. Brine the Chicken

Submerge the chicken pieces (breasts, thighs, or wings) in the cooled brine. For the proper amount of time, cover and chill:

• Chicken breasts: 1-2 hours.
• Thighs or wings: 30 minutes to 1 hour.

The chicken may become overly salty if you brine it too much.

3. Prepare the Grill

While the chicken is brining, preheat your grill to medium-high heat (about 400°F / 200°C). To keep the grill grates from sticking, clean them and give them a little oil.

4. Dry and Season the Chicken

Remove the chicken from the brine and pat it dry with paper towels—this step is crucial for crispy, well-seared skin. Brush the chicken with olive oil and season with black pepper, paprika, or any other preferred seasonings. No need for extra salt since the chicken has already absorbed it from the brine.

5. Grill the Chicken

Place the chicken on the preheated grill. Grill with the lid closed to maintain an even temperature. Here’s a guide for cooking times:

• Chicken breasts: Grill for 6-8 minutes per side.
• Thighs or drumsticks: Grill for 8-10 minutes per side.
• Wings: Grill for 8-10 minutes, turning frequently to prevent burning.

Make sure the chicken's internal temperature reaches 165°F (74°C) by using a meat thermometer.

6. Rest the Chicken

Once the chicken is done grilling, remove it from the heat and let it rest for 5-10 minutes. This step allows the juices to redistribute, ensuring moist, tender meat.

Serving Suggestions:

Grilled brined chicken pairs wonderfully with a variety of side dishes. Here are a few ideas:

• Grilled vegetables: Asparagus, bell peppers, and zucchini are great options.
• Fresh salads: A light, tangy coleslaw or a crisp Caesar salad works well alongside grilled chicken.
• Herbed rice or quinoa: These grains soak up the juices from the chicken perfectly.
• Corn on the cob: A summer favorite, especially when grilled alongside the chicken.

Tips for Grilling Brined Chicken:

• Preheat the grill: Make sure the grill is fully heated before placing the chicken on it for that perfect sear.
• Oil the grill grates: Brined chicken has extra moisture, so lightly oil the grates to prevent sticking.
• Avoid flare-ups: Keep an eye on the grill and adjust the heat if needed to prevent flare-ups from dripping fat.
• Monitor the temperature: Always use a meat thermometer to ensure the chicken is cooked to the right temperature—165°F (74°C).

Frequently Asked Questions About Grilled Brined Chicken

1. How long should I brine the chicken?

Chicken breasts should be brined for 1-2 hours, while thighs and wings only need 30 minutes to 1 hour. To prevent the meat from becoming too salty, don't brine it for too long.

2. Can I flavor the brine with other ingredients?

Absolutely! You can experiment by adding lemon zest, chili flakes, or even apple juice to the brine for a unique flavor twist.

3. Should I rinse the chicken after brining?

It’s not necessary to rinse the chicken after brining. Just pat it dry well with paper towels to remove excess moisture and help the skin crisp up on the grill.

Elevate Your Grilled Chicken with Brining

Brining is the ultimate technique to ensure that your grilled chicken turns out juicy and flavorful every single time. By soaking the chicken in a simple saltwater solution, you can transform ordinary chicken into a mouthwatering dish that’s perfect for any barbecue or dinner party. Give this grilled brined chicken recipe a try and experience the difference for yourself!

Grilled Brined Chicken Recipe

Ingredients:

• 4 cups water
• 1/4 cup kosher salt
• 1/4 cup sugar
• 3 cloves garlic, smashed
• 1 sprig rosemary
• 1 tsp peppercorns

Instructions:

1. Dissolve salt and sugar in water, add garlic and herbs, and cool.
2. Submerge chicken in brine and refrigerate for 1-2 hours.
3. Pat chicken dry, season, and grill for 6-8 minutes per side.
4. Let rest for 5-10 minutes before serving.

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