Grilled Brined Chicken with Chimichurri Sauce
Grilled Brined Chicken with Chimichurri Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves.
Remove from heat; add 6 cups water and honey.
Cool brine to room temperature.
Add chicken to brine; let soak 1 hour at room temperature.
Remove chicken from brine and rinse with cold water; discard brine.
Pat chicken dry with paper towels.
Place chicken in 13 x 9 x 2-inch glass baking dish.
Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor.
Blend until herb mixture is finely chopped.
Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.
Place all ingredients in processor; puree until almost smooth.
Season with salt and pepper.
DO AHEAD:Can be made 4 hours ahead.
Cover; chill.
Prepare barbecue (medium heat).
Rub excess marinade off chicken, leaving some marinade still clinging.
Sprinkle chicken with salt and pepper.
Grill chicken covered until cooked through, turning occasionally, about 30 minutes.
Transfer chicken to platter.
Spoon some chimichurri over.
Pass remaining chimichurri.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.