Brined and Roasted Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 39 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 whole chicken (rinsed and butterflied)
- ½ cup kosher salt
- 3 Tbsps sugar
- 1 head garlic cloves (cloves separated, peeled, and roughly chopped)
- 13 cups water
- freshly ground Black pepper (to taste)
- vegetable oil (for the grill)
- Arugula (for serving)
- lemons (for serving)
Product recommendation
To help cook more quickly, place a weight on the chicken while grilling. You may use a brick or cast iron skillet as a weight.
Preparation steps
1.
Place chicken in a large roasting pan or stock pot. In a bowl, mix salt, sugar, garlic and water. Stir until salt and sugar are dissolved and pour over chicken. Cover and refrigerate for 2 to 4 hours.
2.
Remove the chicken from the liquid and rinse under water. Pat dry and season generously with black pepper.
3.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. Using paper towels, oil the grill grates generously. Place the chicken skin side down directly over the heat, cover if using a gas grill, and grill, without moving, until the skin is well browned and grill-marked, 12 to 18 minutes.
4.
Turn the chicken over, and continue grilling until the breasts reach an internal temperature of about 160° F/70° C, about 12 to 18 minutes longer.
5.
Remove chicken from heat and tent with aluminum foil for at least 10 minutes. Serve the chicken on top of a bed of arugula and garnish with grilled lemon slices.
