Grilled chicken is fantastical when done correctly. The secrets to creating good grilled chicken is to brine your birds. I posted about brining near thanksgiving time, but think of brining as seasoning your food. There are two types of brining: Dry and wet brine. Both require a few hours of planning, but are otherwise super simple.
Dry brine: apply a few teaspoons of salt directly to the meat and refrigerate for a few hours (4 is ideal). For the golden bird on this page, I applied the salt under the skin directly on the meat and let it absorb for a few hours.
Wet brine: think of this as a salt bath. Add salt to water, stir, submerge the meat in the salt water a la a summer dunk tank and wait a few hours.
I grilled this bird using the beer can method where you pour out (drink) half a can of beer or soda, then perch the bird on top of the can before placing the whole thing on the grill. The fluid keeps the bird moist from the inside as the beer/soda boils.
We ate the smoked chicken just like that with roasted Brussels sprouts on day one, but we still had a ton of leftover meat. What to do?
Here are three leftover chicken recipes!
Grilled Chicken Salad Pita Pocket
We made chicken salad with cut up pieces of chicken, shredded Brussels sprouts, dried cranberries, celery, homemade mayo and pecans. Then stuff the salad in a pita pocket with some lettuce. I used gluten-free pita pockets from BFree.
Ooooh, You Fancy Grilled Chicken Appetizer
Grilled Chicken Salad Wrap
It wouldn’t be a bachelor basic recipe if there weren’t a tortilla option. Add chicken salad mix to a warm tortilla and drizzle some more mayo on top. The celery and pecans add nice crunch to this mix.