Imagine sinking your teeth into the most tender, succulent chicken you've ever tasted - with a depth of flavor that will have your dinner guests begging for your culinary secrets. This Wine Brined Grilled Chicken is not just a recipe; it's a game-changing technique that transforms ordinary chicken into a restaurant-quality masterpiece. By using a clever wine-based brine, you'll infuse your chicken with incredible moisture and complex flavors that will elevate your grilling game from good to absolutely extraordinary.
Prep Time: 1 hrs
Cook Time: 25 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup red wine
- 1/4 cup salt
- 1 tablespoon sugar
- 2 cups water
- 2 cloves garlic, crushed
- Black pepper to taste
Instructions
- In a large mixing bowl, combine red wine, water, salt, sugar, crushed garlic, and black pepper to create the brine solution. Whisk ingredients until salt and sugar are completely dissolved.
- Place chicken thighs in a non-reactive container or large resealable plastic bag. Pour the prepared brine over the chicken, ensuring all pieces are completely submerged.
- Cover the container or seal the bag and refrigerate for 1 hour. Do not brine longer than 2 hours, as the meat can become too salty.
- Remove chicken from brine after marinating time. Pat chicken thighs completely dry using paper towels to ensure proper grilling and crispy skin.
- Preheat outdoor grill to medium-high heat, approximately 375-400°F. Clean and oil grill grates to prevent sticking.
- Season chicken thighs with additional fresh ground black pepper if desired. Place chicken skin-side down on the grill.
- Grill chicken for approximately 12-13 minutes per side, turning once, until internal temperature reaches 165°F when measured with a meat thermometer.
- Remove chicken from grill and let rest for 5-7 minutes to allow juices to redistribute before serving.
- Serve hot, optionally garnished with fresh herbs like parsley or thyme.
Tips
- Use a high-quality red wine with good acidity for the best flavor infusion.
- Always use a non-reactive container (glass, ceramic, or food-grade plastic) when brining to prevent unwanted chemical reactions.
- Keep brining time strictly between 1-2 hours - too short won't develop flavor, too long will make chicken too salty.
- Pat chicken completely dry before grilling to ensure crispy, beautifully caramelized skin.
- Use a meat thermometer to guarantee perfect doneness without overcooking.
- Let chicken rest after grilling to allow juices to redistribute, ensuring maximum tenderness.
- Experiment with different herb combinations like rosemary or thyme for additional flavor complexity.
Nutrition Facts
Calories: 126kcal
Carbohydrates: g
Protein: 7g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 30mg
