Thursday, May 28, 2009

Briney Chicken

Usually Matt does the grilling around here, but I thought it was high time I tried my hand with some bone-in chicken. Although we do use boneless-skinless most of the time, we feel you just can't beat the flavor and moistness the bone-in variety offers.
I set out to find a good recipe for the chicken and had to look no further than Cooks Illustrated. They suggested a brine of salt and water to get the chicken started, and thinking back to the way my Dad cooks his Thanksgiving turkey, I knew it would be the way to go. The breasts were submerged in the mixture and rested in the fridge for an hour before I fired up the grill. Mainly, CI suggests that you hit the breasts with high heat and then cook them low-n-slow until you hit it with the glaze.
In the meantime, I was looking for a tasty glaze to add near the end of the grilling process. I happened to find a recipe for Amazing Jerked Honey Rum Glaze, and one airplane bottle of dark rum later, I was in business. I'm no expert, but I believe the honey really helped form a nice crust on the skin, while all the spices in the jerk seasoning provided the spiciness needed to counteract the sweetness of the honey and rum.
From now on, I will most certainly brine the meat to achieve a flavorful chicken with plenty of texture to boot.


  1. I think Cha and T presented you with the perfect gift of a subscription to Cooks Illustrated! I viewed the current issue at the local market yesterday and perhaps you will be making a pie soon? The answerman is no doubt honored that you mentioned him...he is on his way to Chase Farms with Dunnan! The chicken sure looks good!

  2. Did you say GLAZED?!

    (sorry, I just couldn't let that one slip by, but you already knew that!)