Best-Ever Grilled Chicken
2 ½ lbs. bone-in, skin-on chicken pieces
- prepared poultry brine, packaged or homemade (see Good to Know below)*
- canola or olive oil
- fresh ground black pepper, to taste
- dry rub, such as Rosemary Rub (optional)
- deep disposable foil pan (approx. 17x12x3")
- sauce or glaze, such as Fast Orange Glaze (optional)
*A note about gluten: To make this recipe gluten free, use a homemade
brine or buy a packaged brine that is gluten free.
Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. If desired, sprinkle chicken with rub. Preheat both sides of grill to high; clean grill. Cook chicken, skin side down, with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more on next side until dark as well (turn legs and wings more to brown all sides). Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drumsticks and thin sides of breasts on top of thicker pieces to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 160° (20-25 min.). Remove from heat. If desired, toss hot chicken with sauce or glaze. Cover with foil and let stand 5-10 min. (chicken should reach 165° during this rest) before serving.
Good to Know: Make a brine by combining 2 qts. water with 1/3 cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using.
Nutrition Information per Serving:
A good source of energy-producing B vitamins plus iron, zinc and the antioxidant selenium.