To produce great grilled chicken, brine it, grill it and rub it with a flavorful butter like this easy black garlic butter. Fermented garlic cloves, called black butter, is exotic but easy to find. If you cannot get some, substitute roasted garlic, which is also mellow, sweet and soft to mash into softened butter. Serve this succulent chicken with your choice of sides.
Dissolve the salt in a 2-quart container with 2 cups of water. Add the chicken pieces and brine for at least 1 hour in the refrigerator. (You can brine the chicken up to 4 hours)
Prepare a gas or charcoal grill for medium-high heat (between 350 and 400 degrees F). Scrape the grate extra clean. Grill chicken pieces skin side down. Close the grill and cook for 20 minutes, checking to avoid flare ups. (If necessary, use tongs to move chicken pieces away from flames, then close the cover.)
Meanwhile, make the black garlic butter by mashing the butter, salt and garlic with a fork to make a paste. Set it aside with the basting brush.
Flip the chicken and cook for about 10 minutes more until an internal read thermometer reads 155 degrees. Smear black garlic butter over the chicken pieces while it finishes cooking. Transfer the chicken to a platter and baste with the remaining black garlic butter.
This black garlic butter is also excellent on pan-seared boneless chicken breasts (skin on or off). Season the chicken and pan-sear in a skillet over medium-high heat until evenly and deeply browned, about 10 minutes. Flip and cook until the internal temperature reaches 155 degrees F. Spread the black garlic-butter over the breasts while they rest. Slice and serve with the pan sauce spooned over each serving.
Copyright 2021 Lynne Curry