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Dry brine grilled chicken on a plate

Dry Brine Chicken

  • Author: Mark & Fey | The Grill Dads



To brine your bird…

  1. Rub 2-3 teaspoons of the brine per pound of poultry on the inside, outside, and under the skin of your bird of choice. 
  2. Refrigerate uncovered, skin side up for 24-36 hours. 
  3. Take the bird out 30 minutes before cooking.
  4. Rub butter or oil on the skin.
  5. Grill at 425 degrees on indirect heat. 
  6. Get praised by friends and family for making poultry juicy, crispy, and actually tasty.