Brined Barbecue Chicken Recipe

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   Tested May 26, 2001.

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   Made with garlic pwdr and no juniper berries.

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   Used 2 c. to marinate about 7 pounds of skinless, boneless chicken breasts for thee hrs.

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   Cooked in the Weber over indirect heat for about 45 min, basting twice with jalapeno-mustard glaze.

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   Come out very moist and flavorful, if a bit salty.

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   1.

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   In a plastic bucket or possibly stainless steel stock pot large sufficient to hold the whole chicken, add in all brine ingredients and about 8 c. (2 L) of water -sufficient to cover the bird.

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   (If more water is required, add in more salt proportionately.)

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   Mix brine ingredients well to dissolve salt and sugar.

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    Truss chicken with butcher twine to hold it together in a compact shape, then submerge in brine, weighing the bird down if necessary with a clean glass jar filled with water and lid on.

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    Cover and chill 6 hrs.

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    2.

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    Remove chicken from brine; rinse with cool water under the tap and pat dry.

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    Throw away brine.

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    3.

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    Rub chicken with oil and sprinkle with pepper, to taste.

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    Don't use more salt.

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    4.

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    Roast at 375 to 400 F (190 to 200 C) using the indirect heat method on a gas barbecue, or possibly in a conventional oven with bird placed on a rack in a roasting pan.

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    If using a barbecue, rotate the bird 1/4 turn every 15 min; check for doneness after 1 hour by inserting an instant-read meat thermometer in the thigh; bird is done when internal temperature reaches 180 F (82 C) and juices run clear when a small slit is made in the thigh.

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    5.

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    Let chicken stand 10 min before carving.

* Per serving · 4 servings · Values may vary.