Brined Grilled Chicken with Dipping Sauces – Super Bowl Grilling Series

The new year brings new beginnings, new resolutions, and another Super Bowl! The Super Bowl Grilling Series continues for the next few weeks as we find out who will make it to the big game. To get started, here is Brined Grilled Chicken with Dipping Sauces featuring a-never-gets-dry experience with every bite and terrific dipping sauce ranging from sweet and spicy to rich and creamy.  There is nothing like a football feast without a bucket load of chicken and sauces to enjoy through the game.

The secret of this chicken is the brine to infuse moisture and flavor throughout the grilling process.  The master of all brines is a combination of water, white wine vinegar, salt, light brown sugar, sprigs of herbs, garlic, and dried chiles.  The chicken is brined for up to eight hours, patted dry, seasoned with paprika and pepper, and grilled over medium heat.  The first of the sauces is a fiery sweet combination featured by habanero chile and blackberry preserves. Cool and refreshing, Parmesan cheese and herbs are mixed with buttermilk to prepare a tasty Ranch sauce.  For a sweet and tangy explosion, a honey mustard sauce is spiced up with cayenne pepper.  There is no such thing as too much sauce and this chicken will keep your lunatic friends happy and feasting through the spectacle of the biggest game of the year.

Serves 10

Brined Grilled Chicken with Dipping Sauces Ingredients

  • 2 quarts water
  • 1/2 cup white wine vinegar
  • 1/4 cup kosher salt
  • 1/4 cup packed light brown sugar
  • 6 thyme sprigs
  • 6 parsley sprigs
  • 4 rosemary sprigs
  • 4 garlic cloves, crushed
  • 2 whole dried chiles (such as de árbol chiles)
  • 2 pounds chicken drumettes
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • Fiery Sweet Dipping Sauce
  • Buttermilk-Parmesan Ranch Dressing
  • Creamy Honey Mustard

Fiery Sweet Dipping Sauce

  • 2 tablespoons unsalted butter
  • 1/4 cup chopped sweet onion (from 1 onion)
  • 1 small habanero chile, seeded and minced
  • 3/4 cup blackberry preserves
  • 1/3 cup fresh lime juice (from 3 limes)
  • 1/4 teaspoon kosher salt

Buttermilk-Parmesan Ranch Dressing

  • 1/2 cup mayonnaise
  • 2 ounces Parmesan cheese, grated (about 1⁄2 cup)
  • 1/4 cup chopped scallions, green parts only
  • 1/4 cup whole buttermilk
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Creamy Honey Mustard

  • 1 cup sour cream
  • 1/2 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

Brined Grilled Chicken with Dipping Sauces Directions

  1. Combine water, vinegar, salt, brown sugar, thyme, parsley, rosemary, garlic, and chiles in a large stockpot. Cook over medium-high, stirring occasionally, until salt and sugar dissolve, about 5 minutes. Remove brine from heat; cool completely, about 1 hour. Place chicken drumettes in cooled brine; cover and chill at least 4 hours or up to 8 hours.
  2. Preheat grill to medium (350°F to 400°F). Drain chicken, discarding brine. Pat chicken dry with paper towels; sprinkle evenly with paprika and black pepper. Grill chicken, covered, until browned on all sides and a thermometer inserted into the thickest part registers 170°F. Remove from grill, and let rest 5 minutes. Serve with dipping sauces.

Fiery Sweet Dipping Sauce

  1. Melt unsalted butter in a small saucepan over medium-high; add sweet onion; cook, stirring often, until tender and beginning to brown, about 5 minutes. Add habanero chile; cook, stirring constantly, 30 seconds. Remove from heat; transfer onion mixture to a blender.
  2. Add blackberry preserves, fresh lime juice, and kosher salt; process until smooth, about 1 minute. Return onion mixture to saucepan; cook over medium, stirring often, until hot, about 2 minutes. Remove from heat; serve immediately. Or store in an airtight container in refrigerator up to 2 days. Reheat before serving.

Buttermilk-Parmesan Ranch Dressing

  1. Combine mayonnaise, Parmesan cheese, chopped scallions, buttermilk, fresh lemon juice, salt, and pepper in a food processor; process until smooth. Transfer to a serving bowl; stir in finely chopped fresh chives and finely chopped fresh flat-leaf parsley. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

Creamy Honey Mustard

  1. Stir together sour cream, mustard, olive oil, honey, salt, and cayenne pepper in a small bowl. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 days.

Taken from