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Lemon-Pepper Brined Butterflied Chicken

Brining in salty, spiced water is a classic way to add flavor and moisture to chicken. And butterflying it so it lies flat on the grill ensures crispy skin and a faster cooking time. Add a few cloves of garlic to the brine if you like.

Serves 8
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
316 calories per serving


> 1 gallon water
> 1 cup kosher salt (about
> 1/2 cup sugar (about 2 tsp are absorbed)
> 1 lemon, sliced
> 4 bay leaves
> 1 tablespoon peppercorns
> 1 (3 1/2 lb) chicken


In a stockpot, bring 4 cups water, salt and sugar to the boil. Turn off heat and stir to dissolve the salt and sugar. Add the lemon, bay leaves, peppercorns and remaining water. Chill.
Place chicken in the brine. Cover and refrigerate for 8 hours or overnight.
Preheat the grill.
Remove the chicken from the brine and pat dry with paper towels, inside and out. Place the chicken, breast side down on a board and cut the backbone out with poultry shears.
Fold the chicken open and place breast side up. Push the chicken flat and secure with two metal skewers, one inserted lengthwise and one inserted crosswise (this will hold the shape of the chicken).
Place the chicken on the grill and cook for about 30 min. on medium heat until internal temperature reaches 165 °F.
Remove chicken from the grill when it is golden brown and cooked through. Cover loosely with foil and let rest for 10 min. before serving.

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