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Do Away With Dry BBQ Chicken

Brining has always been my favorite way to make a usually dry meat like chicken into a juicy marvel for everyone to enjoy.

Dry Chicken No Longer

Barbequed chicken has long been a staple for many tailgates and backyard cookouts. When done right it's a wonderful thing, when wrong, well, its like chewing leather. I'm going to show you a sure fire way to make a juicy chicken everytime, how to brine.

do-away-with-dry-bbq-chicken

Save Your Chicken With This One Easy Trick

A big problem is that chicken doesn't come medium or rare for health reasons, this means its gotta be well done, but too long on the grill sucks out all the juices of the meat. But it doesn't have to be that way, with brining you can lock in the juices to keep it from drying up when its done.

Brining is simple, you soak the meat of your choice ( in this case chicken) in a solution of water, kosher salt, sugar and herbs for anywhere from 1 hour to 24 hour. In a nutshell brining locks in the meats juices.

For most of the country BBQ season is no longer just the summer months. In fact many Americans now barbecue year round, enjoying juicy steaks and tender pork chops.

Chicken Worth It's Salt

If your a first time briner or an old pro, this recipe will give you an edge at any gathering.

Take:

1 quart cool water

3/4 cup kosher salt

3/4 cup granulated sugar

1 chicken (3 to 3 1/2 lbs) cut into eight pieces, rinsed then patted dry, or 2 spilt chicken breasts ( bone in, skin on).


Now for the brine: in a gallon sized sealable plastic bag dissolve the salt and sugar in the water. Add the chicken then seal the bag, leaving as little air in it as possible. Refrigerate anywhere from 1 to 24 hours. Remove the chicken from the brine then rinse under cool water and pat dry with a paper towel.


do-away-with-dry-bbq-chicken

Finally The Grilling

Finally to the fun part, the grilling. Fire up the grill and once it's good and hot, take the chicken, seasoned as desired, and place it skin side down on the grill. Once cooked you can check if its done with a meat thermometer, make sure that it reaches 170 degrees Fahrenheit for chicken breast and 180 degrees Fahrenheit for chicken thighs.

Once its done, prepare for a juicy chicken that is sure to impress your guests and family.

© 2021 David Young

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