Recipe of Barbecued Chicken

Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. The problem is, chicken doesn't come rare or medium but for safety reasons it comes prepared one way-done, and prolonged exposure to high heat, as a rule, saps the juices out. But it doesn't have to be that way.

 

There is one way to have your barbecued chicken served at its juiciest-brined. Brining is a simple process where you immerse meat in a saltwater solution-for one to 24 hours-made with kosher salt, sugar and herbs.

Recipe of Barbecued Chicken Ingredients :

•    1 chicken (3 to 31/2 lbs.) cut into 8 pieces, rinsed and patted dry, or 2 split chicken breasts (bone in, skin on)
•    3/4 cup Morton® Kosher Salt
•    3/4 cup sugar
•    1 quart cool water

Recipe of Barbecued Chicken Methods :

To Brine:
•    In a gallon-size sealable plastic bag, dissolve the Morton® Kosher Salt and sugar in 1 quart of cool water.
•    Add the chicken, then seal the bag, pressing out as much air as possible.
•    Refrigerate for one hour and up to 24.
•    Remove chicken from the brine; rinse well under cool water.
•    Pat dry with paper towel.

Grilling:
•    Heat grill 10 to 15 minutes.
•    Season chicken as desired.
•    Place chicken on grill, skin side down.
•    Cook covered following manufacturer's suggestions.
•    Check for doneness with instant-read thermometer-internal temperature reaches 170° F for poultry breast meat and 180° F for poultry thigh meat.