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Recipe: Wine-Brined Grilled Chicken

Main Dishes - Chicken, Poultry
WINE-BRINED GRILLED CHICKEN

2 chickens (about 3 1/2 pounds each), necks and giblets removed, cut into quarters*
1 bottle (750 milliliters) Sauvignon Blanc or other dry white wine
2 cups minced shallots**
1 cup chopped fresh tarragon
1/4 cup kosher salt
2 tablespoons sugar

Rinse the chicken and pat dry. Trim off any excess fat. In a large deep roasting pan, add the wine, shallots, tarragon, salt and sugar, and stir until the salt and sugar are dissolved. Add the chicken quarters and turn to coat. Cover and let brine in the refrigerator for 24 hours, turning once.

WHEN READY TO COOK:
Lift the chicken from the brine and discard the brine. Pat the chicken dry.

Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high.

Lay the chicken quarters on the grill rack. If using a gas grill, close the lid. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), about 25 minutes. Pile the quarters on a platter and serve immediately.

*You can have your butcher remove the backs from the chicken and quarter the birds.

**To mince such a large quantity of shallots, you can use a food processor.

Serves 8
Source: The Sunset Grill by Cheryl Jamison, Bill Jamison, and Sunset Books
MsgID: 371372
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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