Cooking
FoodandWine

 

Spicy Southern Barbecue Chicken

© Quentin Bacon

I like to figure out recipe shortcuts, but sometimes my so-called shortcuts backfire. Case in point: I needed to defrost a whole, cut-up chicken so I could grill it for a picnic on the beach. My go-to recipe (at left) involves brining the meat overnight, so I thought, Why don't I just defrost the chicken in the brine and save a step? Wrong. When I uncovered the chicken on Sunday afternoon, with the grill ready to go, it was still a semi-solid frozen mass. The lessons learned: Always thaw chicken before brining, and if you're trying something new, don't assume it's working without checking along the way.
You Might Also Like powered by ZergNet

Topics

Sites We Like