Name: Foolproof Grilled Chicken
Yield: 6 servings
Ingredients: 4 quarts cold water; ¼ cup sugar; ½ cup plus 1 teaspoon kosher salt; 5½ to 6 pounds chicken parts with skin and bones; ¼ cup fresh lime juice plus 4 limes, halved crosswise; 2 tablespoons fish sauce; 1 large garlic clove, minced; 3 tablespoons finely chopped fresh mint; ¼ cup finely chopped fresh cilantro; 1 teaspoon dried hot red pepper flakes; ½ cup vegetable oil; a 22 ½-inch charcoal kettle grill and a charcoal chimney; or a gas grill

Photo of grilled chicken on a white platter with limes.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell

For the very best grilled chicken, we brine the bird before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.

Chicken can be brined up to 1 day ahead. Remove from brine, pat dry, and chill, covered.

If you aren't able to grill, this brined chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans and turning chicken over halfway through roasting, until skin is crisp and chicken is cooked through, 30 to 40 minutes total. Lime slices can be grilled in a well-seasoned ridged grill pan on top of the stove.

Cooks' Note

To make a Mediterranean vinaigrette for chicken , whisk together ¼ cup fresh lemon juice, 1 minced large garlic clove, 1 tablespoon chopped fresh rosemary, 1 teaspoon dried hot red pepper flakes, and 1 teaspoon kosher salt, then add ⅓ cup olive oil in a slow stream, whisking.

Recipe information

Yield
6 servings

Ingredients

4 quarts cold water

¼ cup sugar

½ cup plus 1 teaspoon kosher salt

5½ to 6 pounds chicken parts with skin and bones

¼ cup fresh lime juice plus 4 limes, halved crosswise

2 tablespoons fish sauce

1 large garlic clove, minced

3 tablespoons finely chopped fresh mint

¼ cup finely chopped fresh cilantro

1 teaspoon dried hot red pepper flakes

½ cup vegetable oil

Special Equipment

a 22 ½-inch charcoal kettle grill and a charcoal chimney; or a gas grill

Preparation

Brine chicken and make vinaigrette:
Step 1
Bring water, sugar, and ½ cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
Step 2
Remove chicken and pat dry.
Step 3
Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
To cook chicken using a charcoal grill:
Step 4
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
Step 5
When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
Step 6
When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
To cook chicken using a gas grill:
Step 7
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
Step 8
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
Step 9
Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
For breast halves:
Step 10
Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
Step 11
Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
Step 12
When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.