Wine-Brined Grilled Chicken

Wine-Brined Grilled Chicken
Photo by James Carrier


  • 1 bottle (750 ml.) Sauvignon Blanc or other dry white wine
  • 2 chickens (about 3 1/2 lb. each), necks and giblets removed, cut into quarters (see notes)
  • 2 tablespoons sugar
  • 2 cups minced shallots (see notes)
  • ¼ cup kosher salt
  • 1 cup chopped fresh tarragon

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; di...

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