I modified this one from a recipe on the back of the Morton Kosher Salt box. The first thing I did was move the cooking outside as it has been awfully hot and humid lately and I didn’t want to heat up the kitchen.
I’m over at my folks (I evacuated ahead of Marco and Laura) and so I ended up using dried rosemary and lemon juice. I had left a head of garlic here that was about to sprout, so I went ahead and used all of it in the brine.
The buttermilk soak makes for a tender and juicy chicken, even when portions of the drumsticks got over 185 degrees F on the grill. All the flavorings in the brine just raised the deliciousness!
The grilled sweet potato recipe is HERE.
1 quart buttermilk
½ cup olive oil
1-2 tablespoons hot sauce, I used Louisiana hot sauce
1 head garlic (about 10 cloves), crushed
3 tablespoons kosher salt
2 tablespoon black peppercorns, crushed
3-4 large sprigs rosemary (about ¼ cup dried leaves)
2 lemons, thinly sliced (or 3 tablespoons lemon juice)
¼ cup honey
10 lbs chicken leg quarters
salt and pepper
Whisk together all brine ingredients until well mixed. Add chicken to the brine, cover and refrigerate overnight or for up to two days.
Remove chicken from brine and brush off any garlic, peppercorns or rosemary leaves which may have stuck to it. Place chicken on a rack above a rimmed baking sheet. Pat dry.
Prepare the grill for indirect cooking. I use a chimney starter full of charcoal briquets spread on either side so I will be able to put the chicken down the center of my Weber grill.
Soak some hickory chips or a chunk in water.
When coals are well lit, spread out and toss in the hickory to smoke. Cover the grill and let the grate heat up. When you see smoke, it is ready to start grilling the chicken.
Rub olive oil into the chicken and sprinkle with salt and pepper. Place skin side down on the grill. After 15 minutes, flip chicken over and cook for 45 minutes to 60 minutes more or until a thermometer registers 175 degrees F. You may need to move chicken around to make sure it all grills evenly.
Rest for at least 5 minutes before serving.