Brined Chicken with Lemon Vinaigrette
by Masterbuilt
Ingredients
- 3 pounds assorted chicken pieces
- 2 quarts water
- 1/4 cup + 1/4 teaspoon kosher salt, divided
- 2 tablespoons granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, peeled
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- Fresh parsley sprigs (optional)
Directions
- In an extra-large bowl, combine chicken, water, 1/4 cup of salt and sugar. Cover and refrigerate overnight. Remove chicken, rinse to remove excess salt and pat dry.
- Lemon Vinaigrette: In a blender or food processor, combine lemon juice, parsley, garlic, remaining 1/4 teaspoon of salt and pepper and blend until smooth. With the machine running, gradually add oil through the feed tube. Set aside.
- Preheat lightly greased grill to 400°F (medium-high setting).
- Grill chicken, with grill lid closed, turning occasionally, for 25 to 35 minutes or until internal temperature reaches 165°F and chicken is no longer pink inside. Drizzle with lemon vinaigrette and serve immediately. Garnish with fresh parsley, if using.
- You can also use bone-in chicken, which gets more tender results, but grill for 15 to 20 minutes longer or until internal temperature reaches 165°F.
