Join the Dineen Family Club today for access to limed release wines, unique events and more!

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:

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.

Leave a comment

Please note, comments must be approved before they are published