Spicy Chicken Brine is a great way to add flavor to whole chicken or chicken pieces that are grilled, smoked, roasted or fried. A simple recipe with pantry ingredients that will make the most tender, juicy and flavorful chicken you've ever tasted.
Ingredients for Spicy Chicken Brine:
- Kosher Salt
- Brown Sugar
- Louisiana Hot Sauce
- Garlic Cloves
- Rosemary or other fresh herbs
- Ingredients for Chicken:
- Whole Chicken or Pieces
- Dry Rub: Sweet Garlic and Onion Rub or Green Chile Rub
How to Make Spicy Chicken Brine:
- Pour 2 quarts of hot water into a large pan or large bowl.
- Add kosher salt and brown sugar, whisk until sugar and salt dissolves.
- Pour in 2 quarts of cold water.
- Mix in hot sauce.
- Squeeze lemon and add the juice and the rind into the brine.
- Add garlic, rosemary and peppercorns.
- Submerge chicken into brine and cover.
- Refrigerate at least one hour or up to 6 hours before cooking.
If you are not cooking the chicken until the next day, go ahead and drain the chicken and place in a zip top bag or covered dish in the refrigerator until ready to cook. Brining overnight can result in the chicken being too salty.
Spicy chicken brine is great for pieces of chicken, whole chickens, whole turkeys or turkey breasts.
How to Cook Brined Chicken:
- Remove chicken from brine and drain in a colander. Discard brine solution.
- Pat chicken dry with paper towels and place on a baking sheet.
- Rub softened butter under the skin and in the cavity of the chicken.
- Sprinkle dry rub over the chicken skin on all sides.
- Truss or tie up chicken legs and wings if desired.
- Cook chicken over indirect fire on a 350° grill. Hickory or pecan will add great smoke flavor.
- Continue to cook with the grill closed for 1 hour. Check internal temperature of the chicken using a digital meat thermometer, near the thickest part of the thigh.
- Continue to cook until internal temperature reaches 165°.
- Remove from the grill and and allow chicken to rest 15 minutes before serving.
For Oven Roasted Chicken:
Place chicken on a wire rack set in a roasting pan and bake at 375° for one hour or until internal temperature reaches 165° and the roast chicken skin is deep golden brown.
How to Store and Reheat:
Cooled chicken can be wrapped in plastic wrap or stored in a zip top bag in the refrigerator up to 3 days. Chicken can be whole or removed from the bones.
Reheat leftover chicken in a covered skillet with chicken broth or a bit of water over medium heat, stirring occasionally until heated through.
Keep the chicken carcass to make homemade chicken broth. It's so simple to make and adds great flavor to your favorite Chicken Chili, soups and casseroles.
Wet brine chicken produces juicy tender chicken that has tons of flavor. Adding hot sauce to the brine adds just a touch of heat without being overly spicy.
Rotisserie chicken makes a convenient meal for busy weeknights but we love to make our whole chickens on the grill over the weekend to make easy meal prep for quick dinners throughout the week.
Recipes using Leftover Chicken:
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This spicy chicken brine recipe is the best way to ensure cook the most amazing chicken that is juicy and delicious rather you grill it, roast it or deep fry it.
Spicy Chicken Brine is a great way to add flavor to whole chicken or chicken pieces that are grilled, smoked, baked or fried. A simple recipe with pantry ingredients that will make the most tender, juicy and flavorful chicken you've ever tasted.
For the Spicy Chicken Brine
- 2 quarts hot water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 quarts cold water
- ⅓ cup Louisiana Hot Sauce
- 1 whole lemon
- 3 garlic cloves, sliced
- 2 sprigs fresh rosemary
- 1 tablespoon black peppercorns
For the Chicken:
- 1 whole chicken or cut up chicken pieces
- ⅓ cup softened butter
- 3 tablespoons Sweet Garlic and Onion Rub
- Add 2 quarts hot water to a large pan or large bowl.
- Whisk in salt and brown sugar until dissolved.
- Add 2 quarts cold water and hot sauce. Squeeze lemon into brine and add lemon rinds, rosemary, garlic and peppercorns.
- Lower chicken into brine, totally submerging in brine. Cover and refrigerate at least one hour and up to 6 hours.
- Drain chicken in a colander and discard brine solution.
- Prepare a grill fire to 350° with hickory or pecan for smoke flavor.
- Pat chicken dry and place on a baking sheet.
- Rub butter under the skin and in the cavity of the chicken.
- Sprinkle dry rub over the chicken on all sides.
- Truss or tie up chicken legs and wings.
- Grill chicken over indirect fire with the grill closed for one hour. Use a digital meat thermometer to check chicken in the thickest part of the thigh, near the bone. Cook until chicken reaches 165°.
- Remove to a serving platter and rest 10 - 15 minutes before serving.
Oven Roasting Instructions: Cook chicken on a wire rack placed in a roasting pan for 1 hour or until internal temperature reaches 165°.
Store leftover chicken wrapped in plastic wrap or a zip top bag in the refrigerator up to 3 days.
Reheat in a covered pan with chicken broth or water over medium heat until heated through.
Amount Per Serving: Calories: 519Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 176mgSodium: 248mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 43g
Nutritional information is estimated and may not be accurate.