BBQ Chicken Brining Recipe {Tailgate Tuesday}
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4 lbs. of chicken (whatever you like-I used legs and wings)
  • 1 quart cold water
  • ¼ cup kosher salt
  • ⅓ cup sugar
  • 2 cups cherry tomatoes
  • 3 seeded habanero or jalapeno peppers
  • 4 cloves garlic
  • ½ tsp. allspice
  • ¼ tsp. cayenne pepper
  • ¼ tsp. black pepper
  • ¼ tsp. cumin
  • 1 tbs. vegetable oil
Instructions
  1. Put water, kosher salt, and sugar in a saucepan and cook low heat until sugar and salt dissolve. Takes about 5 minutes. Let cool while doing Step 2.
  2. Prepare chicken by scoring the skin side of each piece of chicken 2 to 3 times. I usually cut about ⅛ inch deep. Put chicken pieces in a large bowl.
  3. Puree cherry tomatoes, peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
  4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
  5. Clean the grate on your outdoor grill and brush with oil. Allow your grill to preheat to high heat.
  6. Remove chicken pieces and place on a plate covered with with paper towels. Pat chicken pieces dry with more paper towels.
  7. Combine cayenne pepper, black pepper, cumin, and oil in a small bowl.
  8. Brush each chicken piece with this mixture.
  9. Cook chicken with indirect method on grill until cooked all the way through. Baste while cooking with your favorite BBQ sauce.
  10. Let chicken cool for about 5 minutes before serving.
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/bbq-chicken-brining-recipe/