Brining Chicken Leg Quarters For Grilling

Brine chicken before grilling it for added flavor and moisture.

Brining chicken leg quarters for grilling. Remove chicken from bag. On a side note you can use this whole process for other poultry. Did a batch of chicken leg quarters for the family this weekend.

Smoke for two hours until an internal temperature of 185F is reached. Preheat an outdoor grill or large grill pan to medium high. Place the skin side of the chicken down onto the grates first.

Dont put loose ice in the brinewhen it melts the brine will be diluted and it wont do its job. I brined them for about 4 hours before. This adds flavor and moisture to the chicken preventing it from becoming dry and tough on a barbecue grill.

Grill covered for 10-15 minutes or until the chicken has a nice char. Flip once more and grill until cooked through and the chicken registers at least 165 degrees F on a thermometer. Brine the leg quarters for at least four hours up to overnight.

The key is to bring them to 165 degrees. We put the chicken leg quarter inside with the brine recipe remove most of the air zip it and we shake it and the leg gets brined all over. Brining is an especially useful preparation method for very lean boneless skinless chicken breasts.

-The rest is just basically eyeballing meaning I just threw a buch of stuff in there. Set aside in fridge. In addition to drawing more.