Margarita-Brined Chicken Recipe

Margarita-Brined Chicken


1 glass water

1/4 glass legitimate salt

2 tablespoons light tan sugar

1 glass chilly water

1/2 glass tequila

3 tablespoons orange pizzazz

1/2 glass new squeezed orange

3 tablespoons lime pizzazz

1 tablespoon entire dark peppercorns

6 bone-in chicken breasts

Vegetable cooking shower

2 tablespoons olive oil

1 teaspoon fit salt

1/2 teaspoon naturally ground dark pepper

6 limes, divided

Trim: crisp cilantro


1. Heat initial 3 fixings to the point of boiling in a little pot over medium-high hotness. Bubble, mixing once in a while, 1 to 2 minutes or until salt and sugar disintegrate. Expel pan from high temperature; let stand 10 minutes. Put mixture into a vast dish; blend in 1 glass icy water, 1/2 mug tequila, and next 4 fixings. Submerge chicken in saline solution; cover and chill 6 to 12 hours.

2. Cover frosty barbecue grate with cooking splash. Preheat barbecue to 350° to 400° (medium-high) warm. Expel chicken from vessel; dispose of salt water. Pat chicken dry with paper towels, and brush skin with olive oil. Sprinkle chicken with fit salt and crisply ground dark pepper. Let stand at room temperature 20 minutes.

3. Barbecue chicken, secured with flame broil cover, 40 to 45 minutes or until done, turning periodically. Exchange chicken to a platter. Barbecue limes, cut sides down, 1 to 2 minutes or until burned. Serve limes with chicke