Lemon Herb-Brined Chicken

If you've never tried making brined chicken before, let us take you through it with this terrific lemon chicken recipe. (You can thank us after dinner!)

Rated 3.8 from 11 votes

1 chicken (3-1/2 lb.), cut up

3 cups water , divided

peel from 1 lemon

2 Tbsp. plus 2 tsp. kosher salt

4 cloves garlic , crushed

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 bottle (8 oz.) KRAFT Zesty Italian Dressing

1 cup ice cubes

1. Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.

2. Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.

3. Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.

4. Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)

Lemon Herb-Brined Chicken

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Instructions

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