This recipe for Grilled Rosemary Brined Chicken leaves you with succulent perfect chicken with a hint of earthy rosemary.
Have you brined chicken? You need to brine chicken. I have become such a fan of brining chicken that when I don’t brine it, I am just not a fan. It brings such amazing flavor. Such tender, juicy meat. Really, you need to be brining you chicken and this Grilled Rosemary Brined Chicken is a great introduction.
There are two different kinds of brines: wet brine and dry brine. A dry chicken brine is also known as “pre-salting” you simply rub a seasoning mixture into the meat and let it sit in the refrigerator for a while before cooking. It is how I prepare my Garlic Fried Chicken and it works wonderfully.
The other kind of brine is a wet brine. Think of it as a salt water bath for chicken (it works for turkey too!). When chicken is brining, it absorbs some of the water through osmosis. This makes the final product more moist. This is important for chicken because chicken tends to get dry when cooking. Especially white meat.
The short answer is yes. If you let a chicken or chicken pieces set in the brine for too long, I find the meat to get a little mushy. For chicken pieces, four hours is good.
I have been brining chicken for a few years now. I’ve made Summer Savory Brined Fried Chicken which is my all time favorite fried chicken. Spicy Sriracha Brined Fried Chicken for those of you that love a little kick. And I have also made an Oven Fried Rosemary Brined Chicken that is a huge hit every time I make it. It is the dish that inspired this recipe. You see, as much as I love fried chicken, it has been just too hot to make it this summer. So, like the Grilled Brussels Sprouts & Kielbasa Kebabs that I shared the other day, I’ve taken a cool weather favorite and put it on the grill.
Grilling chicken can be a bit of a challenge, making sure the skin stays crispy and golden while the inside is fully cooked. The best way I’ve found to handle that is to use indirect heat. That is, cooking with 1/2 of the grill on but placing the chicken on the other half. This way it’s a little more like an oven, but you still get the char from the grill AND it doesn’t heat up your house.
For this Rosemary Brined Chicken, like in most of my chicken recipes, I used drumsticks and thighs. I do this for one reason: the dark meat is tastier. I can’t deny it. It just is. In my opinion it just has so much more flavor. That being said, if you happen to prefer white meat you could easily do this with bone-in skin on (no boneless, skinless chicken here) chicken breasts. Because the breasts tend to be bigger you’ll need to adjust the cooking time.
Either way you go, you’re going to have tender juicy chicken with a delectably crispy grilled skin.
And really, tender chicken is good and all but perfectly crispy chicken skin? That is what it’s all about.
joanne whiteheadDecember 16, 2015 at 9:59 pm
My grill is gas so I can’t put it on half. Also I’ve never brined before, so I don’t know how to brine. But this looks delicious. Yummo!!
JackieAugust 17, 2015 at 3:08 pm
I would love to make this recipe, but I do not have a grill.
Cyndi - My Kitchen CrazeAugust 15, 2015 at 4:09 pm
This chicken looks fantastic! I wish I was having this for dinner tonight! I need to start brining my chicken too! Perfect recipe. ;)
Marissa @ OMG FOODAugust 14, 2015 at 9:36 am
Oh, wow! This chicken looks amazing! I’m so making this. Thanks for sharing!
Delicious Meets HealthyAugust 14, 2015 at 9:34 am
This sounds so delicious!! I love that you add rosemary, it must have tasted yummy!
Chrisy ToombsAugust 14, 2015 at 9:30 am
I can almost imagine how good your house must have smelled while this was cooking :D Looks (and sounds) amazing!
Danae | Recipe RunnerAugust 14, 2015 at 8:43 am
I have yet to try brining a chicken, but I really need to. I’ve heard so many great things about it and I love that your recipe uses rosemary!
Ali @ Home & PlateAugust 14, 2015 at 6:41 am
I’ve never really brined a chicken. A turkey…yes. I will have to try this. The brine ingredients sounds like this makes a tasty, juicy bird.
Julie @ Texan New YorkerAugust 14, 2015 at 5:46 am
I am a big fan of the brine as well, and for pork chops too! I adore anything with rosemary, this sounds really delicious.
Shashi @ RunninSrilankanAugust 14, 2015 at 5:25 am
This sounds absolutely delicious!
Kristen (amindfullmom)August 14, 2015 at 4:50 am
Makes a world of difference to brine chicken for flavor!!
Lady GourmetAugust 14, 2015 at 4:40 am
Dear Des, your chicken sounds superb. I love to brine sometimes…it just adds so much flavor and juiciness to the meat. These look wonderful! xo, Catherine
Adriana MartinAugust 14, 2015 at 1:00 am
Nothing like a good chicken dish. This recipe looks so yummy and your pictures are beautiful!