• 1/4 cup kosher salt
• 1/2 cup sugar
• 2-3 bone in chicken breasts or 6-8 chicken thighs

1. Dissolve salt and sugar in 2 cups water, 1/2 cup hot to promote dissolving plus 1 1/2 cup cold.
2. Add brine plus chicken parts to gallon freezer bag, seal and place in refrigerator. Brine for about 1 1/2 hours.
3. Rinse meat thoroughly, dry, salt and pepper, and place on grill. Brown outside watching closely to prevent blackening. When outside grilled cover and cook until meat nearly done.
4. If using barbecue sauce apply during last 2 minutes with additional prior to serving.
5. Breasts are done at 160 deg and dark meat at 165 deg.

Serves: 2-3      Total cook time: 1 1/2 hr brine + 30 min. cooking
Source: Cook's Illustrated Jan 10, 2007

• 1/2 cup olive oil
• 2 Tbsp minced garlic (6 small cloves)
• 1/4 cup fresh parsley
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp allspice
• 1/2 tsp ground black pepper
• 1/4 tsp cinnamon
• 2 lb chicken parts - thighs more flavor than white meat

• 1/2 cup olive oil
• 2 Tbsp minced garlic (6 small cloves)
• 1/4 cup fresh cilantro leaves
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp tumeric
• ground black pepper to taste
• 1 green chile - seeded and minced
• 2 lb chicken parts - thighs more flavor than white meat

• 1/2 cup olive oil
• 2 Tbsp minced garlic (6 small cloves)
• 1/4 cup fresh cilantro leaves
• 1 tsp salt
• 1 tsp curry powder
• ground black pepper to taste
• 2 lb chicken parts - thighs more flavor than white meat

• 1/2 cup olive oil
• 2 Tbsp minced garlic (6 small cloves)
• 1/4 cup fresh mint or parley or combo leaves
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp cayenne pepper
• ground black pepper to taste
• 2 lb chicken parts - thighs more flavor than white meat

• 10 Tbsp olive oil
• 6 Tbsp lemon juice or balsamic, red, or white wine vinegar
• 2 Tbsp minced garlic
• 2 Tbsp minced fresh rosemary
• 2 Tbsp olive paste - press olives through garlic press
• black pepper
• chicken parts equivalent to whole chicken

1. Whisk first 6 ingredients together in small bowl until marinade is combined. Place chicken parts in a zipper-lock bag and pour in marinade, seal and refrigerate turning occasionally. Marinade for 3-24 hr.
2. Heat grill. Remove pieces from bag. Bring remaining marinade to boil and set aside. Place chicken pieces, skin side down, on grill. Cover and cook turning once and frequently brushing with remaining marinade until done, about 30 min.
3. Breasts are done at 160 deg and dark meat at 165 deg.
4. Marinades work well on pork chops - thin chops grill to 135 deg, tent for 5-10 min, final temp 145 deg.

 Serves: 4      Total cook time: 3-24 hr brine + 30 min. cooking
 Source: Cook's Illustrated Jul 1, 1993