Originally from Alton Brown on the Food Network.
Combine brine ingredients and chicken in 1 gal baggie. Brine in the fridge for 1.5 hrs. Pat dry.
Combine rub ingredients and chicken in 1 gal baggie shake to coat. Let chicken rest on cooling rack set inside a half sheet pan. Rest for 30 minutes.
Grill chicken until the pieces should reach 155 degrees Fahrenheit (about 4 minutes on high, flip and then About 5 minutes on low).
Remove to covered bowl and let rest 5 minutes.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 162 | ||
Calories from Fat: 29 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 2145.1mg | 74 % | |
Potassium 309mg | 8 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.4g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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