Brined Grilled Chicken with Romesco Pesto
This chicken is delicious on its own, but a smear of Romesco Pesto takes it to new heights. Grill some vegetables alongside the chicken, such as sliced zucchini and eggplant (which are also great with the Pesto), for a one-grill meal.
Ingredients
- 2 quarts cold water
- ½ cup kosher salt
- 1 whole chicken (preferably organic), cut into 8 pieces (or you can use just bone-in thighs or breasts, as you wish)*
- 1 teaspoon garlic powder
- ½ teaspoon ground fennel
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- Romesco Pesto for serving , optional
Instructions
- In a large bowl, whisk together the water and salt until the salt dissolves. Add the chicken and let sit at room temperature 30-60 minutes.
- In a small bowl, combine the garlic powder, ground fennel, oregano, smoked paprika and black pepper.
- Prepare a grill for medium heat. Remove the chicken from the brine, rinse in cold water and pat dry. Sprinkle the spice mixture evenly over the chicken and pat to adhere. Cook chicken on oiled grill, turning as needed, until cooked through, about 15-20 minutes total. Grill some vegetables alongside, if desired.
- Serve the grilled chicken on its own or with Romesco Pesto.