GRILLED CHICKEN

FIRE UP THE GRILL.

The key to juicy chicken is the brine. An overnight soak in EVERCLEAR® Grain Alcohol, herbs and spices makes for a grill-ready recipe to keep on deck all summer long.

Ingredients:

8 c. Water
½ c. Salt
⅓ c. Honey
1 tbsp. Whole Black Peppercorns
3 Bay Leaves
2 Limes, sliced
3 cloves Garlic
1 bunch Cilantro
1 Jalapeño, halved
½ c. EVERCLEAR® Grain Alcohol

Instructions:

  1. 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.
  2. Pour brine into a container large enough to hold chicken, such as a 6-quart Cambro. Add cilantro, the rest of the water and EVERCLEAR.
  3. Let cool completely in the fridge before submerging chicken in brine. Tip: Add ice to speed up the cooling process. Brine chicken for at least 6 hours. For best results, brine chicken overnight and for up to 2 days before cooking. Any longer and chicken will get too salty.
  4. Before grilling, remove chicken from brine and let it come to room temperature. Cook on a grill until the internal temperature reaches 165 F.

Please Enjoy Responsibility.

Created By: Vanessa Marigold