Brining/Grilling Chicken

[pikestabber]

For Father's Day I want to grill some boneless breasts, some thighs, and some legs. Can I brine them all together in this solution, and is overnight too long?

Per gallon of water...

• 1/2 cup canning salt

• 1/2 cup white sugar

• 2 tablespoons onion powder

• 2 tablespoons garlic powder

• 1 tablespoon Cajun powder

After patting them dry, then air drying for a 1/2 hour to an hour, I want to rub them in olive oil and seasonings, then cook on indirect heat until done. Does that all sound about right? Throw them on high heat when I get a proper internal temp to crisp up the skin (on the thighs and legs). What internal temp do I need? Thanks for any replies!

[reinhard1]

Pike, i havents brined pieces of chicken, just whole fryers. ThirdEye has a great thread that may help you. just down a few threads from yours on the Cooking and Recipe forum here. it's called "Hot Smoked Chicken Breast" by ThirdEye. it also has a light brine for short period brining ideas. good luck.

[pikestabber]

Thanks, Reinhard!

[OnAFly]

I brine them in a combo of soy sauce, white wine, terriyaki, and water overnight. It's not too salty. I would consider cutting your brine with more water. I tried mine without water and it got too salty by the time it the brine fully penetrated.

[Leaky]

Sounds like a heck of a plan! The brine looks good to me although I've never used canning salt, just Kosher. Have fun and enjoy the fruits of your labor!

[thirdeye]

Sounds like a heck of a plan! The brine looks good to me although I've never used canning salt, just Kosher. Have fun and enjoy the fruits of your labor!

Canning salt dissolves easier. However it has a small grain size, so you can't use the same amount (in cups, tablespoons etc.) if the recipe you are following calls for kosher salt. It's best to weigh your salts when making a brine, then grain size is not a factor.

[DARK30]

Anybody ever hear of a chicken marinade that contains orange juice and 7-up? A long time ago on a boy scout campout, one of the dads made chicken this way and holy cow was it good!

[reinhard1]

you could use half orange juice and half 7up and also add your favorite seasoning with the combe or just the oj and 7up. sprite and 7up go better for chicken while pepsi and coke go better with beef in my opinion. start off with some boneless chicken breast and marinade them overnight in the oj and 7up or sprite. next day season them the way you like it and grill away. i have seen the combo of 7up and orange juice and then later add some cajun spices while grilling. sweet with a little heat goes well. good luck.

[thirdeye]

Anybody ever hear of a chicken marinade that contains orange juice and 7-up? A long time ago on a boy scout campout, one of the dads made chicken this way and holy cow was it good!

I don't think this is what you are after, but I make a Cuban marinade (called a mojo) that uses sour orange juice, found at latin markets (or you can use two parts orange juice to one part lemon juice and one part lime juice) and onion, cumin, garlic, oregano and some other stuff. It's pretty good stuff, and it can be used on pork too.