You know those magazines that you see on the rack? You know, the rack that the grocery store strategically place mere inches from your face as you wait in line to put your groceries on the belt? This recipe came from one of those magazines in 2005! I am seriously a marketers dream with no self control….
There I was, waiting for the person ahead of me to finish unloading their cart and pay for their food when my eyes start to wander. I had an internal conflict, “Hm. A Coffee Crisp? Yes, no wait, is that a grilling magazine? It must be mine!” And in my cart it went. Just like that, I became addicted to the foodie magazines.
This recipe is actually called Asian-Spiced Chicken, but c’mon, mine has a little more personality to it!
Regardless of the name of the dish, it really is quite tasty. The ingredients are simple, the skin comes out crispy and the meat is full of flavor. I really enjoy cooking on indirect heat on the BBQ as I find the meat is melt-in-your-mouth tender, and this chicken is no exception.
You do need a big pot or bowl for this one and it does require the day to sit in the brine. What is the different between a brine and a marinade? Marinades are usually sauce based. Brines are water and salt based. Just a different way to add flavor.
The recipe says to have the chicken in the bring for 6-8 hours, but I always dunk it for the full 8. Want to add a slight licorice flavor? Add a few broken star anise to the brine.
Turn on your BBQ, pour yourself a drink and stay sassy friends.
Boobies in Brine AKA Asian-Spiced Chicken
- 8 cups Water
- 1/3 cup Salt
- 1/4 cup Rice or white vinegar
- 1/4 cup Soy Sauce
- 2 sticks Cinnamon
- 1 tbsp Sugar
- 1 Whole Chicken
- In a large bowl or pot, combine the water, salt, vinegar, soy, cinnamon and sugar. Stir until salt is dissolved.
- Rinse chicken inside and out. Add chicken to the brine. Cover and marinate in the fridge for 6-8 hours, turning the chicken occasionally.
- Remove the chicken from the brine, rinse the chicken and pat with paper towel.
- Prepare the grill for indirect grilling-turn one side on high and leave the other side with no heat. Place the chicken, breast side up on the grill rack over the side with no direct heat.
- Cover the grill and cook for 1.5 hours-open the grill and test to see if the drumsticks move easily and the juices run clear.
- Transfer chicken to cutting board and tent for 10 minutes prior to carving.