Serves 6
Recipe courtesy of Louisiana Kitchen & Culture
Brine for Chicken or Pork
*Ponzu is a Japanese sauce made with lemon juice or rice vinegar, soy sauce, mirin or sake, kombu, and dried bonito flakes. If you’ve ever had shrimp tempura, chances are, it was served with ponzu for dipping. It can be found in the Asian section of well-stocked grocery stores. |
Brined Grilled Chicken
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Rinse chicken; place in a large stockpot and cover with Brine for Chicken or Pork. Keep submerged (a salad plate weighted down with something heavy works great); refrigerate for 24 hours.
Whisk together butter, lime juice, cilantro, Italian seasoning, granulated onion, granulated garlic, and black pepper. Place chicken in a single layer on large rimmed baking sheets; pour butter mixture over, turning to coat. Allow to sit at room temperature, turning occasionally, for 45 minutes.
Prepare a grill for indirect grilling with medium temperature (350° to 400°F.) Arrange the chicken on the cooler side of the grill and cook chicken, until a meat thermometer registers 150°F at the thickest part, 45 to 50 minutes; turn chicken once.
To finish, move chicken over the heat and grill, turning once, until the skin is nicely seared, 1-2 minutes per side. Transfer to a platter, tent loosely, and let rest for 10-15 minutes.
Brine for Chicken or Pork:
Combine all ingredients but water and ice in a large stockpot over medium heat; cook, stirring occasionally, until salt and sugar dissolve. Remove from heat and add water and ice; make sure brine is at room temperature before beginning brining process.
Makes enough for 6 to 8 pounds of chicken or pork.
