Chef notes
Four ingredients for the win! Just honey, chicken, red chili flakes and apple cider vinegar. The word "brine" is in the title because it's very important when grilling in dry heat, especially on cuts of meat with no bone or skin.
Ingredients
- 4 cups warm water
- 1 cup honey
- 1/4 cup kosher salt
- 1 tablespoon crushed red pepper flakes
- 1/4 cup apple cider vinegar
- 1/2 cup honey
- 1 tablespoon crushed red pepper flakes
- Kosher salt and black pepper
- 1 pound chicken thighs, boneless and skinless
- 1 pound chicken breasts, boneless and skinless
- 1 pound chicken legs, bone in, skinless
- Olive oil
- Honey, for drizzling
- Crushed red pepper flakes, for sprinkling
Preparation
For the brine:
In a large bowl, whisk warm water with the honey, salt and red pepper flakes. Stir until salt and honey dissolve. Add the chicken. Cover and refrigerate for 12-24 hours. Before cooking the chicken, make sure to bring it to room temperature on the counter for up to 2 hours.
For the glaze:
In a small bowl, mix together the apple cider vinegar, honey, and red pepper flakes until the honey dissolves. Season with a pinch of salt and a few grinds of pepper. Set aside.
For the chicken:
Heat a grill to high heat. Remove the chicken from the brine and pat dry with paper towel. Put the chicken onto a plate and drizzle all over with olive oil. Add the chicken to the grill. Cook the dark meat for about 6 minutes then flip. Cook the breasts just a minute or two less and flip (usually when the meat is ready to flip, it'll release very easily from the grill). With a basting brush, coat the chicken with the apple cider vinegar and honey mixture every minute until the chicken is done cooking, about 6 minutes more.
To serve:
Remove to a plate and drizzle with honey and a little sprinkle of crushed red pepper flakes.
