O’reilly’s Smoked And Brined Chicken
Author: 
Recipe type: Chicken Brine
 
To make tender, juicy chicken use a brine. Here is a great one that is very popular with the Chicken Cooking Greats!
Ingredients
  • 2 whole chickens; (3½ lb. each)
  • 1 gallon water
  • ¾ cup salt
  • ⅔ cup sugar
  • ¾ cup soy sauce
  • 1 teaspoon dried tarragon, thyme; and black pepper
  • ¼ cup olive oil
Instructions
  1. Wash birds inside and out.
  2. Put water in a large non-aluminum container, add salt and sugar and stir to dissolve.
  3. Add soy sauce, tarragon, thyme and pepper.
  4. Place birds in gallon zip lock bags and pour in brine to cover.
  5. Refrigerate overnight.
  6. Remove birds from brine and wash inside and out.
  7. Pat dry.
  8. Season with McCormick's Canadian Chicken Seasoning inside and out. Let the chicken sit for at least an hour in the refrigerator to rehydrate the spices.
  9. Heat your grill to medium heat.
  10. Place chickens, breast side down on the grill.
  11. Close the lid and grill the chicken for about ½ hour then flip and baste with olive oil.
  12. Continue to cook until internal temperature of the thickest part of the thigh reaches 170F.
  13. Apply your favorite sauce during the last 15 minutes of cooking, serve and enjoy great moist and tender chicken.
Notes
Recipe submitted to the www.Cooking-Outdoors.com "Grill Mates “Grillerhood” Grill Tips contest" June 2012
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grillerhood-one-true-rule-contest-winner-announced/