Spiced Grilled Chicken

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This marinade recipe is really a process called brining. Brine, commonly used for picking, is a great way to add flavor to meats. The addition of the spice rub sounds as if it's overkill but don't omit it. You won't be sorry. The result is smoky moist chicken so juicy it doesn't need sauce. (Also great for pork). Leftovers are fabulous chopped into a salad, melted between tortillas with cheddar cheese or just plain cold from the fridge! Recipe on Behalf of Red & White Wine Experience.

The Wine Experience Wine Recommendation: Gewürztraminer
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • Marinade Ingredients:
    • 1 tbs allspice
    • 1 tsp cinnamon
    • 1 tbs Balsamic vinegar
    • 1 tsp whole peppercorns
    • 1/2 tsp red pepper flakes
    • 2 tbs salt
    • 1 bay leaf
    • 2 tbs sugar
    • 2 tbs cider vinegar
    • 4 cups water
    • 1 3 to 4 lb. cut up roasting or frying chicken
  • Rub Ingredients:
    • 3 tbs light brown sugar
    • 2 tsp ground cumin
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1 tsp sweet paprika


Place all ingredients in a medium saucepan over med. high heat. Bring to a simmer and remove from heat. Let cool completely.

Place chicken in a dish and pour the marinade over the chicken. The marinade should cover the chicken completely. Cover with plastic wrap and refrigerate for 4 to 6 hours. If the marinade does not cover the chicken completely, rotate the chicken once after about 2 to 3 hours.

After chicken has marinated, drain it and pat the chicken dry with paper towels.

Combine All Rub Ingredients
Ten minutes before grilling the chicken, sprinkle both sides of the chicken with the following spice rub.

Let chicken rest for 5 minutes in spice rub.


Over a medium fire, grill the chicken on both sides until done. Meat should have an internal temperature of 175 degrees. This may take about 30 to 45 minutes depending on your grill heat. The breast sections may cook faster than the legs or thighs so be prepared to move them to the sides of the grill to keep warm.

Let the chicken rest for 5 minutes before serving. This allows the juices to flow back into the meat for the juiciest result. It saves you time to finish any side dishes!

*This chicken can also be oven-seared. Oven searing has the best results if you place the chicken on a non-stick roasting rack on a sheet pan lined with foil or parchment paper. This allows air to flow under the chicken for an all-over crispiness. Second best is a broiling pan, and third is a sheet pan lined with foil or parchment. Prevent sticking by spraying a light coat of vegetable spray. Sear at 425 degrees for 10 minutes, then lower the oven to 350 and continue to cook until chicken is done, about 30 minutes. Turn the chicken once after 20 minutes.
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