| Grilling chicken can either be a challenge or an amazing | | | | and a bit of pineapple juice. |
| success, dependent upon a couple of variables. One is | | | | After letting that marinate during the day, I start the grill |
| using a brine solution and the other is grilling over | | | | outside. I use hardwood briquettes, not gas, because |
| indirect heat. And Fall is my favorite time to cook | | | | that is my preference. I get the briquettes ready in a |
| outside. The weather is beautiful...not raining as often | | | | chimney starter. When those are ready, I place a |
| as spring, and the heat isn't the blast furnace that | | | | rectangular pan in the center of the bottom grate of |
| summer often is. | | | | the grill. I add the hot briquettes around the pan, |
| Here's how I made my last chicken on the grill. I started | | | | creating indirect heat. Then, I place the chicken on the |
| with 6 leg and thigh sections. I created a brine solution | | | | grill, only over the pan portion. |
| made of enough water to cover the chicken and | | | | Use a grill thermometer to keep track of how much |
| about a 1/4 cup of salt. Then I immersed the chicken in | | | | heat your grill is producing. Initially, the heat was at |
| the solution and put the container in the refrigerator | | | | about 375 degrees, and over the course of an hour |
| overnight. | | | | and a half or so, it went to 300 degrees. Use a meat |
| The following morning, I drained the chicken and patted | | | | thermometer to ensure the thickest part of the chicken |
| it dry. In another container, I created the marinade. I use | | | | reaches 170 degrees. |
| about 1/3 cup of olive oil, 2 tbs of molasses, 1 inch | | | | Grilling chicken in this way makes it so tender and juicy! |
| ginger, sliced, 4 cloves of garlic, smashed, 1/4 cup of | | | | It is really my favorite way to make chicken that is full |
| tamari, and pepper. Sometimes I add pineapple slices | | | | of flavor. |