SKAGGS Blog

If, like us, you’re addicted to Hell’s Kitchen, Iron Chef, Top Chef, and you watch the Food Network religiously (we understand), then we’ve got a treat in store: a grilled chicken recipe by SKAGGS’ very own Joe Guzman. We’ve had so many requests for this during cookout season that we decided it deserves its very own one-off feature. Enjoy!

Serves a bunch of fairly hungry folks, and just a few VERY hungry folks.

For Brine:
3 Cups Water
2 Cups Salt
1/4 Cup Sugar or Spenda
2 Tablespoons Whole Black Peppercorns
4 Lemons halved
1 Head of Garlic Cut in Half
2 Standard Refrigerator Trays of Ice

For Marinade/Sauce:
1 Can Chipotle Chiles in Adobo
1 Bunch of Cilantro or Culantro Roughly Chopped
4 Cloves Garlic
1 Medium Onion Roughly Chopped
2 Tablespoons Ground Cumin
1 Tablespoon Chipotle Chili Powder
1 Packet of Goya Sazón con Achiote
Juice of 2 Limes
Salt + Pepper to taste

3 pounds skinless chicken breasts or thighs.

For Brine:
Combine all ingredients in a pot and bring to a boil until salt and sugar are melted. Add Ice then cool in refrigerator.

For Marinade/Sauce:
Combine Chipotles, Onion, Cumin, Chili Powder, and Sazón in a Food Processor or Blender and process until smooth.

Then add the remaining ingredients until a paste forms. Season with salt and pepper to taste. Set aside roughly 1/4 of the mixture to use for dipping/basting.

For Chicken:
Once Brine is cooled add chicken and allow to soak for at least a half hour and at most an hour and a half. Remove the chicken from the brine and rinse with cool water. Add the chicken to a Zip-top bag and cover with the Marinade. Place the chicken in the fridge and allow to marinate overnight.

Set up your grill for medium high heat and indirect cooking (for a charcoal grill, place all of the coals on one side of the grill, for a gas grill, light the flame on the side of the grill opposite the chicken). Cover the grill and grill the chicken until cooked through (internal temperature of 180). Then remove from grill and baste with reserved sauce, or set aside for dipping.

Serve with a cold Brooklyn Lager and enjoy.