I have taken to brining all of my chicken/turkey meat before cooking it which makes it infinitely better in a few ways.
- It is an opportunity to flavor the meat with salt, sweetness and spices.
- It keeps the meat moist for all manners of cooking.
- Provides an environment to kill off some bacteria that might've contaminated the meat.
I decided I wanted a lemony flavor, so I made up my standard brine of 1/4 cup kosher salt and 1/8 cup sugar to each quart of water used. After that I brought it to a warm heat and added some toasted coriander and peppercorn medley, a bit of dried rosemary, some garlic powder, onion bits and turmeric. I added about a half a cup of lemon juice (from the bottle, it's what I had), lemon zest would've been awesome.
I let the 10 lbs of drums/thighs sit in the cooled brine in the fridge for about 2 and a half to 3 hours. It would've been okay for even 4 hours possibly.
I wanted to add a nice sweet glaze to it as I grilled it, so I found part of a jar of yellow mustard left, Dijon would've nicer, but I didn't have it. So, I added about a quarter cup of white balsamic vinegar to it, along with nearly half a cup of lemon juice, a quarter cup of Bragg's liquid aminos, and roughly a 1/2 cup of honey. For spices I used white pepper, pepper medley (black, green, white, pink), paprika, turmeric, coriander, and garlic powder. I think that was it. I really wish I could remember better when I'm putting things together off the cuff.
Initially I basted the the chicken once and let it sit for about 15ish minutes skin side down running on a slow grill of about 300 degrees. After that I basted again, turned it, basted the cooked side and let some grill marks develop for about 10 minutes, then continued turning and basting off and on for about 20-30 more minutes. I'm not even a thigh gal and I liked it. Chicken Lickin' good.