Lemon-Herb Grilled Chicken Recipe

Lemon-Herb Grilled Chicken Recipe

12-hour 30-Minute recipe Serves 6
Learning how to brine chicken means you can boost flavour and add extra moisture to any grilled chicken recipe. Here we use a speedy lemon-herb mixture to brine a whole chicken overnight, setting you up for a quick, low-mess grilling session.
12-hour 30-Minute recipe Serves 6


1.5 kg
3 cups
2 strips
2 tbsp
1 cup


Prep: 20 mins | Cook: 20 mins
  • 1

    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.

  • 2

    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.

  • 3

    Pour cooled brine into bag with chicken and seal bag. Refrigerate overnight.

  • 4

    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.

  • 5

    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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