Lemon Tarragon-Brined Whole Chicken

Cooking Light

Lemon Tarragon-Brined Whole Chicken
Lemon Tarragon-Brined Whole Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    cups water, divided

  • 2

    tablespoons grated lemon rind

  • 8

    tarragon sprigs

  • 1

    cup kosher salt (such as Diamond Crystal)

  • 1/2

    cup sugar

  • 2

    cups ice cubes

  • 1

    (4 1/2-pound) roasting chicken

  • 1

    tablespoon chopped fresh tarragon, divided

  • 2

    teaspoons freshly ground black pepper, divided

  • Cooking spray

  • 1/4

    cup fresh lemon juice, divided

Directions

Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat. Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack (can also roast in the oven)coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

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