Ingredients

Chicken and Brine

• 4lb Chicken (used wings and drumsticks)

• 1 c Water

• 3 TBSP Lime Juice

• 2 TBSP Tequila or Margarita Mix

• 2 TBSP Fresh Cilantro (chopped)

• 2 TBSP Course Sea Salt

• 1 TBSP Ground Cumin

• 1 TBSP Ground Coriander

• 1 TBSP Sugar

• 1 ½ tsp Grated Lime Peel

• 1 tsp Black Pepper

Cilantro - Lime Butter

• 4 TBSP Butter

• 1 Garlic Clove (minced)

• 3 TBSP Lime Juice

• ½ c Fresh Cilantro (chopped)

• ½ tsp Course Sea Salt

• ¼ tsp Black Pepper

Preparation

  1. Combine all brine ingredients
  2. Add chicken to a large ziplock bag and add brine, massaging into chicken
  3. Let stand in the refrigerator for 6-12 hours
  4. Heat Grill
  5. Melt butter in small pan on medium heat. Add garlic, cook until garlic is fragrant and sizzling. Stir in lime juice and bring to a boil. Remove from heat and add cilantro, salt and pepper.
  6. Remove chicken from brine, set on grill and cover for 30+ minutes. Turn chicken every 10 minutes and add brine when turning. Cook until internal temperature is 170.
  7. Remove chicken and brush with butter mixture.
  8. Let sit for 5 minutes before serving.