Bricken Chicken

It's grilling time. This week, a couple of backyard options.

2 cups apple juice

2 cups water

1/2 cup packed dark brown sugar

1/2 cup salt

1 1/2 teaspoons pepper

4 chicken leg quarters, trimmed of excess fat and skin

Creole seasoning, to taste

Combine apple juice, water, brown sugar, salt and pepper in a bowl; stir vigorously until salt is dissolved. Rinse chicken; place into a large zip-top plastic bag. Pour brine mixture over chicken; squeeze air out of the bag and seal. Let stand at room temperature for 2 hours; refrigerate for an additional 24 hours.

Preheat grill to medium. Wrap 4 bricks thoroughly with foil; place on grill and let stand for 20 minutes with grill lid closed. Remove chicken from bag and discard the brine. Place chicken grill, skin side down. Season chicken with Creole seasoning; top each chicken with a preheated brick, close the lid, grill for 10 minutes.  Turn one side of grill off; turn other side  to medium-low heat. Evenly arrange chicken on side of grill without heat, close lid and grill, indirectly, 30 minutes or until juices run clear and meat is no longer sticking to the bone. Place chicken on a serving platter; cover loosely with foil and let stand for 10 minutes before serving.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!