Lemon Herb
Brined Chicken
1 cut up chicken
(3 ½ lbs.)
3 cups water,
divided
Peel from one
lemon, cut up
2 tablespoons +
2 teaspoons kosher salt
4 cloves garlic,
crushed
4 sprigs fresh
thyme
2 sprigs fresh
rosemary
8 oz zesty
italian dressing
1 cup ice cubes
Remove and
discard skin from chicken (except for wings). Place chicken in a
large resealable plastic bag, set the bag in a large bowl and fold
down top to keep open. Bring 2 cups water, lemon peel, salt, garlic
and herbs to boil in saucepan; remove from heat and pour into a large
bowl. Add remaining water, dressing and ice; stir until ice is
melted. Pour brine mixture over chicken in the bag; seal bag and
refrigerate overnight. Remove chicken from the brine and discard the
brine. Pat chicken pieces dry with paper towel and let stand at room
temperature 20 minutes. Heat a greased grill to medium-high, grill
chicken 2 minutes on each side, then reduce grill to medium heat and
continuing to grill chicken from 8 to 18 minutes or until done (165
degrees on a meat thermometer). Turn chicken occasionally and
removing pieces as they become done.
