Chicken on the Grill

Ingredients
½ cup of salt
1 ½ cups of sugar
2 quarts of water

Instructions
Dissolve the sugar and salt in the water.
You might want to heat the water but this is not necessary.
Immerse the chicken in the liquid and refrigerate it overnight.
Chicken on The Grill
Once the chicken has soaked in the brine overnight, remove it from the brine and pat it dry.
Start a fire in your grill.
If you are using a coal grill, set up a larger pile of coals on one side of the grill and a smaller pile of coals near the center, leaving one side of the grill with no coals at all.
If you are using a gas grill, turn all the burners to high and heat the grill for 15 minutes with the lid down until the grill is very hot.
Then, turn one burner off and the middle burner to medium low.
If your gas grill has only two burners, then leave one on high and the other on medium low.
Cook the chicken parts as follows:
Using the high heat side of the grill, sear the legs and thighs for 2 minutes per side.
Sear the breasts 3 minutes per side.
Move the chicken parts to the cooler part of the grill and close the grill lid.
Turn the pieces occasionally, but keep the lid closed as much as possible.
If you like, you can mop the chicken with a vinegar-based sauce as the chicken cooks.
Test the chicken for doneness by using an instant read thermometer.
Cook the chicken to 170 degrees.

Posted in: chicken recipes