Brined Grilled Chicken. The real secret to juicy, flavorful grilled chicken is: BRINING! Yes, you probably hear a lot about brining your Thanksgiving turkey, but the same principles apply to your grilled chicken. Brined, grilled chicken massaged with a zingy rub means you'll have some robust flavors on the plate that call for easy-drinking wines or beers.

How Long Do You Brine Chicken? Any longer than this, the chicken will get too salty. Use the time you have…it all adds up to added. You can have Brined Grilled Chicken using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brined Grilled Chicken

Prepare of chicken.
You need 2 1/2 lb of chicken thighs boneless and skinless.
You need 1 tbsp of granulated garlic powder.
You need 1 tbsp of paprika.
You need 1 tbsp of fresh ground black pepper.
Prepare 1 tbsp of salt.
It's 2 cup of water.
Prepare 1/4 cup of mild vinegar I used coconut vinegar.

Longer than that can make the texture of the chicken mushy or too soft. Where should you brine a chicken? Chicken should always be brined in the refrigerator. Take the chicken out of the brine, pat it dry on paper towels.

Brined Grilled Chicken instructions

Make the brine incorporating the paprika, garlic, salt, pepper, vinegar, water..
Pour brine over the chicken, and refrigerate at least 3 hours in the brine..
Fire up the grill I used oak wood and charcoal..
Grill the chicken on the grill till done. Discard the brine.

The sugar in the brine will caramelize on the surface of the chicken as it cooks, giving it a nice, grilled coloring. Make sure the brine has cooled before adding the chicken. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. Drain and pat the chicken dry before cooking. You can of course brine a whole chicken, or you can brine just chicken thighs, legs, breasts, or wings.