Grilling chicken can either be a challenge or an amazing success, dependent upon a couple of variables. One is using a brine solution and the other is grilling over indirect heat.
Really, Fall is my favorite time to cook outside. The weather is beautiful...not raining as often as spring, and the heat isn't the blast furnace that summer often is.
Here's how I made my last chicken on the grill. I started with 6 leg and thigh sections. I created a brine solution made of enough water to cover the chicken and about a 1/4 cup of salt. Then I immersed the chicken in the solution and put the container in the refrigerator overnight.
The following morning, I drained the chicken and patted it dry. In another container, I created the marinade. I use about 1/3 cup of olive oil, 2 tbs of molasses, 1 inch ginger, sliced, 4 cloves of garlic, smashed, 1/4 cup of tamari, and pepper. Sometimes I add pineapple slices and a bit of pineapple juice.
After letting that marinate during the day, I start the grill outside. I use hardwood briquettes, not gas, because that is my preference. I get the briquettes ready in a chimney starter. When those are ready, I place a rectangular pan in the center of the bottom grate of the grill. I add the hot briquettes around the pan, creating indirect heat. Then, I place the chicken on the grill, only over the pan portion.
Use a grill thermometer to keep track of how much heat your grill is producing. Initially, the heat was at about 375 degrees, and over the course of an hour and a half or so, it went to 300 degrees. Use a meat thermometer to ensure the thickest part of the chicken reaches 170 degrees.
Grilling chicken in this way makes it so tender and juicy! It is really my favorite...tell me about yours...
