Coke-Brined Grilled Chicken
Equipment
- Grill
Ingredients
FOR THE CHICKEN AND THE BRINE:
- 4-6 lb whole chicken
- 1 liter coca-cola
- ½ cup kosher salt
FOR THE RUB:
- ¼ cup vegetable oil
- 2 Tbsp brown sugar
- 1 Tbsp garlic powder
- 1 Tbsp dry mustard
- 1 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 2 tsp paprika
Serve with:
- https://grandmabehrendt.com/big-bang-honey-mustard-bbq-sauce/
Instructions
- Butterfly the chicken. With a large fork, poke several holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
- Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
- Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
- Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.
- Serve chicken with dipping sauces.
Notes
Source: "CuisineAtHome, June 2007, pg 7"
Serve with Brad's Honey Mustard BBQ Sauce: https://grandmabehrendt.com/big-bang-honey-mustard-bbq-sauce/
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Coke-Brined Grilled Chicken
Servings: 3 servings
Equipment
- Grill
Ingredients
FOR THE CHICKEN AND THE BRINE:
- 4-6 lb whole chicken
- 1 liter coca-cola
- ½ cup kosher salt
FOR THE RUB:
- ¼ cup vegetable oil
- 2 Tbsp brown sugar
- 1 Tbsp garlic powder
- 1 Tbsp dry mustard
- 1 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 2 tsp paprika
Serve with:
- https://grandmabehrendt.com/big-bang-honey-mustard-bbq-sauce/
Instructions
- Butterfly the chicken. With a large fork, poke several holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
- Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
- Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
- Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.
- Serve chicken with dipping sauces.
Notes
Source: "CuisineAtHome, June 2007, pg 7"
Serve with Brad's Honey Mustard BBQ Sauce: https://grandmabehrendt.com/big-bang-honey-mustard-bbq-sauce/
