Wine-Brined Grilled Chicken
Photography: James Carrier; 
Notes: Have butcher remove backs from chickens and quarter birds. You can mince shallots in a food processor.
| Servings:Makes 8 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 chickens (about 3 1/2 lb. each), necks and giblets removed, cut into quarters (see notes)
- 1 bottle (750 ml.) Sauvignon Blanc or other dry white wine
- 2 cups minced shallots (see notes)
- 1 cup chopped fresh tarragon
- 1/4 cup kosher salt
- 2 tablespoons sugar
- sodium:389 mg
- saturated fat:6.6 g
- calories:424
- carbohydrate:1.3 g
- fiber:0.0 g
- calories from fat:51 %
- cholesterol:154 mg
- fat:24 g
- protein:48 g
directions
1. Rinse chicken and pat dry. Trim off excess fat. In an 11- by 16-inch roasting pan (about 3 in. deep), stir wine, shallots, tarragon, salt, and sugar until salt and sugar are dissolved. Add chicken quarters and turn to coat. Cover and chill for 1 day, turning once.
2. Lift chicken from brine; discard brine. Rinse quarters and pat dry.
3. Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), about 25 minutes. Pile quarters on a platter or place on plates.
