Comida Kraft
Recipe Box

Honey-Barbecue Brined Chicken

1
(0) 0 Reviews
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

6 servings

A broiler-fryer chicken gets extraordinary flavor from a brine of honey, BBQ sauce and orange zest. The result? Tender, juicy deliciousness.

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What You Need

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Make It

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  • Bring dressing just to boil in small saucepan. Add sugar and salt; cook 5 min. or until dissolved. Pour water into 2-gal. stockpot or large bowl. Stir in dressing mixture and pepper. Add chicken. Refrigerate 4 hours.
  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove chicken from brine; discard brine. Rinse chicken thoroughly. Place chicken, top side down, on cutting board. Use kitchen shears to cut along one side of the backbone, then cut along the other side to remove bone. Open chicken; place, top side down, on board. Pound to even thickness.
  • Mix remaining ingredients until blended.
  • Place chicken on grate over unlit area; cover. Grill 40 to 50 min. or until done (165ºF), monitoring for consistent temperature and turning chicken after 20 min. and brushing with the barbecue sauce mixture for the last 15 min.

Serving Suggestion

Serve with smart sides such as grilled vegetables and whole wheat rolls.

Substitute

Substitute 1/4 cup brown sugar for the honey.

Note

Chicken can be soaked in brine up to 12 hours before grilling as directed.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 17g
Saturated fat 4.5g
Cholesterol 105mg
Sodium 1140mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 22g
Protein 33g
   
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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