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Wine-Brined Grilled Chicken

Makes 8 servings

Notes: Have butcher remove backs from chickens and quarter birds. You can mince shallots in a food processor.

Wine-Brined Grilled Chicken

James Carrier
 2 chickens (about 3 1/2 lb. each), necks and giblets removed, cut into quarters (see notes)
 1 bottle (750 ml.) Sauvignon Blanc or other dry white wine
 2 cups minced shallots (see notes)
 1 cup chopped fresh tarragon
 1/4 cup kosher salt
 2 tablespoons sugar
Step 1

Rinse chicken and pat dry. Trim off excess fat. In an 11- by 16-inch roasting pan (about 3 in. deep), stir wine, shallots, tarragon, salt, and sugar until salt and sugar are dissolved. Add chicken quarters and turn to coat. Cover and chill for 1 day, turning once.

Step 2

Lift chicken from brine; discard brine. Rinse quarters and pat dry.

Step 3

Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), about 25 minutes. Pile quarters on a platter or place on plates.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 424Calories from Fat 51
% Daily Value *
Total Fat 24g37%

Saturated Fat 6.6g33%
Cholesterol 154mg52%
Sodium 389mg17%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.0g0%
Protein 48g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.