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Fire Up The Grill

Bursting with juicy flavors, Vanessa Marigold’s grilled chicken recipe is perfect for summer nights out on the patio. All it takes is a savory Everclear brine, a bit of patience and some grill skills.


8 C. Water
1/2 C. Salt
1/3 C. Honey
1 Tbsp. Black Peppercorn, Whole
3 Bay Leaves
2 Limes, Sliced
3 Cloves Garlic
1 Bunch Cilantro
1 Jalapeño, Cut In Half
1/2 C. Everclear


In a medium saucepan, add 4 cups water, salt, honey, black peppercorn, bay leaves, limes, garlic and jalapeño. Heat until boiling and salt dissolves completely.

Pour brine into a container large enough to hold chicken like a 6-quart Cambro. Add cilantro, the rest of the water and Everclear.

Let cool completely in the fridge before submerging chicken in brine. Tip: Add ice to speed up cooling process. Brine chicken for at least 6 hours. For best results, brine chicken overnight and for up to two days before cooking. Any longer and chicken will get too salty.

Before grilling, remove chicken from brine and let it come to room temperature. Cook on a grill until internal temperature reaches 165ºF.

Pairing Suggestions: Enjoy with a crisp watermelon mint salad and cucumber lemonade.