Wine-Brined Grilled Chicken

1. 1

   Rinse chicken and pat dry, trim off excess fat.

2. 2

   In an 11x16-inch roasting pan, stir wine, shallots, tarragon, salt and sugar until salt and sugar are dissolved; add chicken quarters and turn to coat, cover and chill for 24 hours, turning occasionally.

3. 3

   Lift chicken from brine; discard brine; rinse quarters and pat dry.

4. 4

   Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill; close lid on gas grill.

5. 5

   Cook, turning frequently, until browned on both sides and no longer pink at the bone, about 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.