Posts Tagged ‘brined chicken’

1 whole chicken, butchered into “eight-cut”
355ml can dry apple cider, such as “Dukes” (may also use beer)
1/2 cup kosher salt (not table salt)
2/3 cup extra virgin olive oil
3 cloves garlic, peeled and pressed
fresh ground pepper
10 sprigs fresh thyme

In a glass baking dish, whisk together kosher salt and cider until dissolved. Add chicken pieces, swirling in brine to coat. Let sit for 30 minutes, turning pieces over after 15 minutes.


Remove chicken from brine. Discard brine. Rub chicken with garlic and place back into clean baking dish. Season lightly with fresh ground pepper. Distribute half of the thyme sprigs throughout the dish and pour olive oil over chicken. Refrigerate for at least 3 hours.


Heat a gas grill. Discard thyme. Place the chicken over an unlit burner to keep it away from direct heat. (The sugar in the cider will cause the chicken to brown more quickly, so check on its progress often.)


While the chicken is cooking, occasionally add fresh sprigs of thyme to the grill, allowing the smoke to infuse the meat with flavour.

A note on salt: For this dish, Kosher salt is essential. Its milder flavour compliments the meat without overwhelming. Table salt is many times saltier and may leave an iodine aftertaste.

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