17 Ingredients
  • For the Brine
  • 2 quarts cold water
  • 1/3 cup Kosher salt
  • 1/4 cup white sugar
  • 4 whole chicken leg and thigh quarters
  • For the Baste
  • 1/4 cup extra virgin olive oil
  • 2 medium cloves garlic, mashed with a pinch of salt into a paste
  • 1/2 cup lemon juice from about 4 lemons
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 wood grilling planks, soaked for 1 hour prior to use
  • Type of fire: two-zone indirect
  • Grill heat: medium-high
Nutrition
512
26% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

59% 38

Saturated

43% 9

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 7

Carbs

6% 17

Carbs (net)

- 16

Fiber

3% 1

Sugars

- 13

Sugars, added

- 12

Protein

50% 25

Cholesterol

49% 146

Sodium

66% 1588

Calcium

5% 45

Magnesium

9% 39

Potassium

8% 378

Iron

8% 2

Zinc

19% 2

Phosphorus

35% 243

Vitamin A

4% 38

Vitamin C

14% 13

Thiamin (B1)

10% 0

Riboflavin (B2)

18% 0

Niacin (B3)

44% 7

Vitamin B6

43% 1

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

38% 1

Vitamin D

30% 4

Vitamin E

16% 2

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 601
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