I like to cut up my own chicken, but if you buy preportioned chicken, cut the breasts in half to make manageable pieces. I like to brine the chicken pieces for at least 2 hours, but even an hour makes a difference.
For a hot fire to last, it needs extra coals. Add 4 to 5 quarts of charcoal so it’ll be ready when the first coals die.
Start the chicken skin side up to avoid early flare-ups. Flip the pieces when they’re beginning to brown.
by Tim Gaiser
Brined, grilled chicken massaged with a zingy rub means you’ll have some robust flavors on the plate that call for easy-drinking wines or beers. A fruity Syrah or a medium-bodied Zinfandel would be my first choice for the grilled chicken served with the Black Olive & Mint Vinaigrette. Look for Delicato True Blue Shiraz or Seghesio Sonoma Zinfandel, both from California.
The chipotle-lime rub calls for a lighter-style beer to take the edge off the spicy flavors (Syrah or Zinfandel can be a bit higher in alcohol, and when spice and alcohol get together, they tend to juke each other up, resulting in too much heat). Red Stripe from Jamaica or Mexico’s Corona are two good choices.
With the smoky-sweet maple-bourbon glaze, try a richer beer such as Anchor Steam’s Liberty Ale or Samuel Smith’s Nut Brown Ale.
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This is our family favourite...with the Maple/Bourbon Glaze...yum!
Made this for dinner tonight with drumsticks. I brined them and then used the chipotle-lime rub. Freaking Fantastic! Served with a potato and pasta salad, this chicken dinner was a perfect summer time meal!
Made this several times and has always been a hit with guests.
Amazing, great for tailgating. I have altered the recipe a little. I zest about 1 in of ginger and cook it in the brine then I let cool and brine the chicken for half day. It is amazing. A fav of all.Thank you for the basis of a great recipe.
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