Whisk together first 6 ingredients in a large bowl until sugar is dissolved; stir in onion and next 2 ingredients.
Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
Light 1 side of grill, heating to 300° to 350° (medium) heat. Place chicken, skin side up, over unlit side, and grill, covered with grill lid, 40 to 50 minutes or until a meat thermometer inserted in thickest portion registers 165°. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
Not worth the price of the ingredients. Chicken was tender but beyond bland and i followed the recipe exactly. Very, very dissapointed since I am looking for a keeper recipe for brined or marinated chicken that I can use as my go to Grilled Chicken recipe. Marinating in a bottle of Italian dressing is way better than this hot mess of a dish.
Made for the 4th of July and made exactly as recipe suggested. Very tender and juicy. Not a strong flavor but very delicious. Made with the suggested sides and was very complimentary to it Company enjoyed very much.
I found this brine to be incredibly easy and preserved alot of tenderness to the meat. I did boneless chicken breasts (made cutlets) and drumsticks. I only brined for 12 hrs and still found a nice flavor! Make sure you use buttermilk. If you dont have it, add 2 tsp of white vinegar to 2 cups of milk and let sit for 10 minutes. That way, you should have the rest of the ingredients on hand for dinner without having to go shopping!
Excellent. Far from bland. I left out the garlic and lemon because I find those flavors too overpowering. The chicken was super juicy and the flavor sort of reminded me of bojangles chicken without being fried. Definitely a new favorite.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.