Easy Brined Chicken

Spring is here! Yippee!  It’s time for barbequing season to start.  This is my favorite way to cook chicken on the barbeque.  Often chicken done on the grill is dry, but this chicken is moist and yummy.  If you’re feeling adventurous, play around with the seasoning. I’ve come up with some pretty good ones just using herbs from the spice rack and whatever happens to be in my frig.

My toddler son loves chicken cooked this way too.  It never fails!

This recipe is adapted from Williams Sonoma Essentials of Roasting Coockbook.

Easy Brined Chicken

1 to 2 lbs chicken breast or thigh, boneless, skinless

1/3 cup kosher salt

1/3 cup brown sugar, packed

2 tsp celery seeds

Fresh ground black pepper to taste

1 leek, white part and 3 inches of green, cut into 1/4 inch thick slices (a chopped onoin will work too)

 4 or 5 fresh tarragon sprigs (optional)

Dissolve sugar and salt in approximately 1 quart of water completely.  Add all ingredients and marinate for at least 4 hours, up to 2 days.  Barbeque until chicken is cooked completely (170 degrees).