Sierra Nevada Brined Chicken with Grilled Butternut Squash
Tonight’s meal is my take on Apartment Therapy’s take on an Emeril recipe: Beer-BrinedChicken on the Grill. I didn’t have any Guinness, so opted for some Sierra Nevada instead. It worked fine, even though I only brined the chicken for a couple hours instead of eight or so. The chicken was still nice and juicy and flavorful. The recipe for grilled butternut squash, which I think turned out looking like alien body parts on the grill, is from PBS’s Victory Garden: Grilled Butternut Squash.
This is the start of the brine mixture in the saucepan. I didn’t have any cheese cloth to make an actual bouquet garni, so I just dumped all the seasonings into the brine. I did have to pick a few cloves and cinnamon stick shards off of the chicken before it hit the grill, but otherwise it worked fine.
Here’s the chicken happily brining away.
We had a few small flare-ups on the grill because of the skin on the chicken breasts, but nothing devastating. I tried to keep the grill close to 450 degrees and the chicken took 30-35 minutes to cook.
I shook the cut up squash with some coarse sea salt, olive oil and chopped fresh sage
Here’s the squash grilling. I do think the pieces look like alien claws or monkey wrenches. Or maybe even goldfish…
A new way to entice the kids to eat their veggies, perhaps?
Tagged with bone-in, brine, butternut squash, grilled chicken, grilled squash, sage, sea salt, sierra nevada, squash goldfish
