Preparation:
Mix all in large container. Trim and prep chicken as desired (I like to split the birds in half. They lay on the cooking surface better and are easier to handle). Immerse in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170. I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for approx. 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase. |
