Wine Brined Grilled Chicken
Tender, juicy, and infused with sophisticated flavors, Wine Brined Grilled Chicken is the ultimate recipe for elevating your next barbecue or dinner party. This dish begins with a luxurious brine made from dry white wine, fresh rosemary, smashed garlic, and aromatic bay leaves, which deeply penetrate the chicken with subtle yet irresistible flavors. The brining process not only enhances the taste but also ensures the meat stays moist and succulent, even after grilling. Perfectly charred over medium-high heat, the chicken’s crispy, golden skin pairs beautifully with its melt-in-your-mouth interior. Serve this showstopping main course with your favorite side dishes, and watch as it steals the spotlight at any meal. This recipe is ideal for wine lovers, grilling enthusiasts, and anyone seeking a flavorful twist on classic grilled chicken.
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Recipe Information
Ingredients
- 4 lb Chicken (bone-in, skin-on pieces such as thighs, breasts, or drumsticks)
- 2 cups Dry white wine
- 2 cups Water
- 0.25 cup Salt
- 2 tbsp Sugar
- 4 large Garlic cloves, smashed
- 1 tbsp Black peppercorns, whole
- 2 large Bay leaves
- 2 whole Fresh rosemary sprigs
- 2 tbsp Olive oil
- 1 tsp Ground black pepper
Instructions
In a large bowl or pot, combine the white wine, water, salt, and sugar. Stir until the salt and sugar are fully dissolved.
Add the garlic cloves, black peppercorns, bay leaves, and fresh rosemary sprigs to the brine mixture.
Place the chicken pieces in the brine, ensuring that they are fully submerged. Cover the bowl or pot with a lid or plastic wrap and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.
Preheat your grill to medium-high heat, around 375-400°F (190-200°C). While the grill is heating, remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Brush the chicken pieces with olive oil and sprinkle them with ground black pepper on all sides.
Place the chicken on the grill skin-side down. Grill for 10-12 minutes until the skin is golden brown and crispy, then flip and cook for another 10-12 minutes on the other side.
Use a meat thermometer to check for doneness. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
Once fully cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Serve the grilled chicken hot with your favorite sides. Enjoy!
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 29638 mg | 1289% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 29.6 g | ||
| Protein | 340.0 g | 680% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 337 mg | 26% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3966 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
