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brine chicken Coca-Cola kosher salt Rub vegetable oil brown sugar kosher salt garlic mustard powder ground black pepper paprika
Viewed: 41 - Published at: 7 years agoIngredients
- The Brine
- 4 chicken breast halves, with skin and bones
- 4 1/2 cups Coca-Cola
- 1/2 cup kosher salt
- The Rub
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon ground black pepper
- 2 teaspoons paprika
Method
- Combine the salt and Coke. Stir well to dissolve.
- Puncture your chicken several times with the tines of a fork.
- Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
- Refrigerate at least 2 hours.
- Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
- When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
- Remove the chicken from the brine, and dry it well. (throw out the brine).
- Rub your chicken pieces on both sides with the rub. Use it all!
- Now let it sit for 15 min., so it can absorb the rub flavors.
- Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
- Turn the pieces over and continue to cook for another 15-20 minutes.
- You might like to serve it with your favorite BBQ Sauce on the side.
- This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.
