Foolproof Mediterranean Grilled Chicken

For the very best results, brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on lower heat; then toss it in the marinade when it’s done.

Serves: 6 

Prep time: 6 hours for brining + 30-40 minutes on the grill

Brine Ingredients:

• 4 quarts cold water
• ¼ cup sugar
• ½ cup kosher salt
• 5 ½ to 6 lbs chicken parts with skin and bones

Marinade Ingredients:

• ¼ cup fresh lemon juice
• 1 minced large garlic clove
• 1 T chopped fresh rosemary
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 1/3 cup olive oil

Brine Chicken and Make Marinade:

1. Bring water, sugar and ½ cup salt to boil in a 6 to 8 quart heavy pot, then reduce heat and simmer, uncovered, for 15 minutes.
2. Cool brine completely, then add chicken and soak, covered and chilled, for 6 hours
3. Remove chicken and pat dry
4. Whisk together lemon juice, garlic, rosemary, red pepper flakes, and kosher salt. Then add olive oil in a slow stream, whisking until combined.

To Grill Chicken:

1. Preheat grill for about 10 minutes to high heat, then reduce to medium high
2. Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned (approx. 6-8 minutes for thighs, drumsticks and wings; 8-10 minutes for breast halves).
3. Reduce heat and continue to cook chicken, with lid closed, for another 15-20 minutes until done. While cooking, move chicken around grill to avoid flare ups.
4. When cooked, transfer chicken to bowl with marinade and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.

Note: Chicken can be brined 1 day ahead. Remove from brine after 6 hours, pat dry and chill, covered.