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Wine-Brined Grilled Chicken

James Carrier
Yield Makes 8 servings
Notes: Have butcher remove backs from chickens and quarter birds. You can mince shallots in a food processor.


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

Nutrition Information

  • calories 424
  • caloriesfromfat 51 %
  • protein 48 g
  • fat 24 g
  • satfat 6.6 g
  • carbohydrate 1.3 g
  • fiber 0.0 g
  • sodium 389 mg
  • cholesterol 154 mg

How to Make It

  1. Rinse chicken and pat dry. Trim off excess fat. In an 11- by 16-inch roasting pan (about 3 in. deep), stir wine, shallots, tarragon, salt, and sugar until salt and sugar are dissolved. Add chicken quarters and turn to coat. Cover and chill for 1 day, turning once.

  2. Lift chicken from brine; discard brine. Rinse quarters and pat dry.

  3. Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), about 25 minutes. Pile quarters on a platter or place on plates.