Spice-Brined Planked Chicken
With both brining and cooking on the wood, you’re guaranteed tender, juicy chicken every time.
Ingredients
- CHICKEN
- 1/4 cup fine sea salt
- 2 teaspoons pickling spice
- 2 tablespoons honey
- 1 (4 pounds) Just Bare Whole Chicken, backbone removed, cut into quarters
- 2 cedar or hickory grill planks
- 2 tablespoons olive oil
- FRUIT
- 4 ripe nectarines, pitted, halved
- 3 tablespoons honey
- 1 tablespoon lemon juice
- Sprigs of fresh thyme, if desired
Instructions
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Bring 2 cups water, salt, and pickling spice to a boil in Dutch oven or soup kettle, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool mixture to room temperature. Place chicken in pan; let soak, refrigerated, for 2 to 3 hours.
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1 hour before grilling, place grill planks in water (the sink works well).
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Place planks, side by side on grill. Heat grill to medium heat.
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Remove chicken from brine; rinse with cold water. Pat dry; rub with olive oil. Place on hot planks. Cover and grill 40 to 45 minutes or until juices run clear and internal temperature reaches 165°F. During the last 20 minutes of grilling, arrange nectarines on planks around chicken. Mix 3 tablespoons honey and lemon juice; brush onto fruit and chicken.
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Serve chicken and nectarines sprinkled with fresh thyme leaves.