Brined Grilled Chicken
Say goodbye to dry chicken with this flavorful Brined Grilled Chicken recipe, guaranteed to elevate your cookout game. The secret lies in a savory brine of salt, sugar, garlic, black peppercorns, and aromatic bay leaves, which tenderize the chicken thighs while infusing them with incredible depth of flavor. After a few hours of soaking, the chicken is patted dry, rubbed with a smoky blend of paprika, garlic powder, and olive oil, and grilled to perfection for crispy skin and juicy meat. With just 20 minutes of cook time, this dish is as practical as it is mouthwatering. Perfect for summer barbecues or an easy weeknight dinner, pair this grilled chicken with grilled vegetables, a fresh salad, or your favorite side dishes for a meal that’s sure to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 8 cups Water
- 0.333 cup Salt
- 0.25 cup Sugar
- 4 pieces Garlic cloves (smashed)
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 3 pieces Fresh thyme sprigs (optional)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
Directions
Step 1
In a large pot, combine water, salt, and sugar. Stir until dissolved.
Step 2
Add smashed garlic cloves, black peppercorns, bay leaves, and thyme sprigs (if using). Bring the mixture to a boil, then remove from heat and allow to cool completely.
Step 3
Once the brine is cool, transfer it to a large bowl or sealable plastic bag. Submerge the chicken thighs in the brine, ensuring they are fully covered. Refrigerate the chicken in the brine for at least 2 hours or up to 8 hours.
Step 4
After the brining time, remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Step 5
In a small bowl, mix olive oil, paprika, garlic powder, and black pepper. Rub this mixture evenly onto the chicken thighs.
Step 6
Preheat a grill to medium-high heat (about 375°F to 400°F).
Step 7
Place the chicken thighs on the grill skin-side down. Grill for 6-8 minutes per side, or until the skin is crispy and the internal temperature of the chicken reaches 165°F using a meat thermometer.
Step 8
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Step 9
Serve with your favorite side dishes like grilled vegetables, rice, or a fresh salad!
Nutrition Facts
| Serving size | 2995.6 grams (2995.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2141 |
| Total Fat 140.40g | 180% |
| Saturated Fat 39.70g | 199% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 729mg | 243% |
| Sodium 38526mg | 1675% |
| Total Carbohydrate 63.70g | 23% |
| Dietary Fiber 3.80g | 14% |
| Total Sugars 50.30g | |
| Protein 164.40g | 329% |
| Vitamin D 0IU | 0% |
| Calcium 290mg | 22% |
| Iron 10mg | 56% |
| Potassium 1906mg | 41% |
Source of Calories