My friend Cindy Barnhill, a terrific hostess who owns Pear Tree Design and Antiques in Crestwood Shops, shared this keeper of a recipe with me. You could use it as the basis for a casual September get-together with friends. You make the grilled chicken and ask friends to bring seasonal sides, like roasted tomato caprese salad, fresh corn pudding, or maple baked beans. (Email me, I have recipes!)
Cindy’s Brined, Grilled Chicken in Vinaigrette
- 3 pounds chicken pieces (I used mixed boneless skinless breasts and thighs, halving the breasts)
- ¼ cup kosher salt
- 2 tablespoons sugar
Vinaigrette
- 1/6 cup olive oil (not a typo)
- 1/8 cup lemon juice
- 1 clove garlic
- dash balsamic vinegar
- salt
- pepper
- chili flakes (optional)
Dissolve salt and sugar in 2 quarts hot water in a large bowl and bring to room temperature. Add chicken parts and refrigerate for 4-8 hours.
Grill chicken over moderately high heat until cooked through. I like it with some grill marks on the outside.
Mix together remaining ingredients. Toss chicken in vinaigrette as soon as it comes off the grill.