Ingredients4 h 27 m servings 46 cals
- Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.
- Cook's Notes:
- To brine chicken: Submerge chicken completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours.
- To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Per Serving: 46 calories; 0.1 g fat; 2.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2652 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this without the ginger and paprika. I don't care for either ingredient, but the other items sounded wonderful. I used 12 chicken breasts instead of a whole chicken. That being said.....
This is an awesome brine. Meat is incredible juicy after just a few hours. Will not cook bird again without a brine and this is the best I have tried so far.