Ingredients

1 chicken breast bone in

Olive oil to drizzle

Fresh ground pepper

As mentioned in my About I  flow of thought writing here is a taste.

How: I had been seeing a lot of articles and recipes for brining chicken for the grill, supposedly it help the chicken retain more moisture. I have only brined a few things and in my head it was the salt it seemed like everything would end up salty. (not true but my head said so)  So I decided to just brine for a short period. I had a chicken breast bone in and placed it in a solution of maybe 1/3 cup maple sugar, a little less than that of kosher salt and then added water to cover. I shook it all about as the old song goes and placed in frig for about ½ hour. I rinsed the chicken well and paper towel dried then rubbed with a little olive oil and fresh ground pepper. The in a 450⁰ oven for 15-17 minutes down to 300 for 5 minutes turned the oven off and heated up the grill. When the grill was ready I grabbed the Chicken out of the oven and Root bear BBQ sauce I made for the pulled pork, brushed the chicken and place on grill skin side up. I basted every few minutes turned to crisp the skin (which I stole and ate before serving shhhh) when it was about 165⁰ about 10-15 minutes. I took off grill and loosely covered with foil for about 5 minutes Ok I cheated it was 4 minutes I was really hungry.  I have to say it got the head bobbing up and down approval from Lyn and me, moist and tasty and the sauce just topped it off. I had some grill asparagus left over which I drizzled with some balsamic vinegar and some left over sweet potatoes that Lyn had baked. This was a not so quick but easy work night meal.

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