Split the whole chicken, remove the leg quarters and split the breast.
Prepare the brine:
Toast the black pepper corns and coriander seed in a hot kettle until they start releasing their flavors. Add the rest of the ingredients except for the chicken. Bring to a boil, cool completely, add chicken and refrigerate over night.
In the morning remove chicken from brine, spread out on a wire rack, place in refrigerator uncovered.
Remove chicken from refrigerator 90 minutes before grilling, salt and pepper chicken.
When grill is hot, add chicken skin side up for about 40-45 minutes or until the internal temperature reaches 145 degrees.
Turn chicken skin side down, continue cooking until the internal temperature of the breasts is 165 Degrees.
Remove from grill and let rest 5 minutes, serve and enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (766g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (16%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10914.1mg||376 %|
|Potassium 53.9mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.4g|
|Protein 0.5g||1 %|
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: 19
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