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Brined Whole Chicken

This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!

 


2

 

quarts water

1/4

 

cup pickling spice (1/2 of a 1-1/2-ounce jar)

1/3

 

cup salt

1

 

broiler-fryer chicken, 2-1/2 to 3 pounds

In a Dutch oven or large stock pot, bring water, pickling spice, and salt to a boil over high heat. Remove from heat and chill completely.

Remove giblets from chicken; rinse and pat dry. Submerge chicken in chilled pickling marinade. Marinate in refrigerator 12 hours.

Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, brushing off excess pickling spice. Place chicken, breast side up, in center of cooking grate. Grill 1 to 1-1/4 hours or until meat thermometer registers 180°F (82°C) and the drumsticks move easily in their sockets. Serve hot while skin is still crispy.

Makes 6 servings.

 
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