Brined & Grilled Chicken

Ingredients

• ¹/₃ cup kosher salt
• 4 strips lemon zest (optional)
• 4 to 6 juniper berries, lightly crushed (optional)
• 1 bay leaf (optional)
• 1 chicken (3-½ to 4 lb.), cut into 10 pieces (2 drumsticks, 2 thighs, 4 breast pieces, and 2 wings; back discarded) or 2-½ to 3 lb. mixed bone-in, skin-on chicken parts, such as breasts, thighs, and drumsticks
• Basting or finishing sauce (optional); use Chipotle-Lime Rub, Maple-Bourbon Glaze, Cucumber-Grape Salsa, Black Olive & Mint Vinaigrette, or one of your own creations.
• 3 Tbs. granulated sugar

Rinse the chicken pieces and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and zest, if using. Submerge the chicken pieces in the brine, adding more cold water as needed so that the brine covers the chicken. If the chicken tends to...

View full recipe at Fine Cooking