Lemon-Herb Grilled Chicken Recipe
Cut chicken into 10 pieces (2 wings, 2 breasts each cut in half, 2 drumsticks, 2 thighs). If desired, remove and discard skin from all chicken pieces except wings. Add chicken to a large resealable plastic bag. Place bag in a large bowl.
Combine 2 cups water, lemon peel, salt, garlic, thyme and rosemary in a medium saucepan and bring to a boil. Remove from heat. Add remaining 1 cup cold water, dressing and ice. Stir until ice is melted.
Pour cooled brine into bag with chicken and seal bag. Refrigerate overnight.
Remove chicken from brine. Discard brine mixture. Pat chicken dry with paper towels. Let stand at room temperature for 20 minutes. Meanwhile, preheat barbecue to medium-high.
Oil grill. Grill chicken for 2 minutes on each side. Reduce barbecue to medium. Continue grilling, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken reaches 165°F, about 8 to 18 minutes depending on the piece (smaller pieces will cook more quickly).
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Last updated: March 5th, 2021
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