Foolproof grilled chicken recipe for juicy results every time

Ingredients for Foolproof grilled chicken

• 9.5 litres cold water

• 50 g caster sugar

• 75–80 g kosher salt

• 2.5–2.7 kg chicken parts, with skin and bones

• 60 ml fresh lime juice, plus 4 limes, halved crosswise

• 30 ml Asian fish sauce

• 1 large garlic clove, minced

• 45 g finely chopped fresh mint

• 50 g finely chopped fresh coriander

• 5 ml dried hot red pepper flakes

• 120 ml vegetable oil

• 1 charcoal kettle grill (22.5 inches) and a charcoal chimney, or a gas grill

How to make Foolproof grilled chicken

1. Bring water, sugar, and 125 g of salt to a boil in a heavy pot (6 to 8 litres). Reduce the heat and simmer, uncovered, for 15 minutes. Cool the brine completely, then add the chicken, cover, and chill for 6 hours.

2. Remove the chicken and pat it dry with kitchen paper.

3. In a large bowl, whisk together lime juice, fish sauce, garlic, mint, coriander, red pepper flakes, and the remaining 5 g of salt. Gradually add the oil while whisking until fully combined.

4. Open the vents on the bottom and lid of the grill. Light a large chimney starter filled with charcoal (80 to 100 briquettes). Leave about a quarter of the grill free of charcoal, and bank the lit charcoal across the rest of the grill, creating a pile that is three times higher on one side.

5. Once the charcoal turns greyish-white (after 15 to 20 minutes), check the fire temperature and grill the chicken pieces according to the instructions provided. Transfer the cooked chicken to the bowl with the vinaigrette and turn to coat. Place the chicken on a serving platter and keep warm, loosely covered with foil.

6. When the chicken is nearly cooked, grill the lime halves, cut sides down, uncovered over the coals until grill marks appear, about 3 minutes. Transfer the grilled limes to the platter with the chicken.

7. Preheat all burners on high, covered, for 10 minutes, then adjust the heat to moderately high.

8. Sear the chicken in two batches on a lightly oiled grill rack, covered with the lid, turning once, until well browned, for 6 to 8 minutes in total. Turn off one burner (the middle burner if you have three) and arrange all the seared chicken on the rack above the shut-off burner.

9. Cook the seared chicken, covered with the lid, moving it around the grill occasionally to avoid flare-ups. Turn the chicken over once, until cooked through, for 12 to 20 minutes. Transfer the cooked chicken to the bowl with the vinaigrette and turn to coat before placing it on a platter to keep warm, loosely covered with foil.

10. Sear the chicken (in two batches if necessary to avoid overcrowding), starting with the skin sides down, on the grill, covered with the lid, turning over once, until well browned, for 8 to 10 minutes in total. Turn off one burner (the middle burner if you have three) and arrange all the chicken breasts on the rack over the shut-off burner.

11. Cook the seared chicken, covered with the lid, turning over once, until cooked through, for 18 to 20 minutes. Transfer the chicken to the bowl with the vinaigrette and turn to coat before placing it on a platter to keep warm, loosely covered with foil.

12. When the chicken is almost done, grill the lime halves, cut sides down, uncovered, over the lit burner until grill marks appear, about 3 minutes. Transfer the grilled limes to the platter with the chicken. Serve the limes alongside the chicken and the remaining vinaigrette on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.