The more I brine Chicken and Turkey, the more I wonder why I never brined them in the past or why I should stop brining in the future!? Took a dozen fresh Foster Farms Chicken Legs and brined them for 3 hours using the following simple recipe :
- ½ gallon water
- ½ cup of sugar
- ¼ cup of Kosher Salt
- 5 Fl ounces of Yasama Teriyaki
- 1 cup of Mr Yoshida’s Marinade & Cooking Sauce
Cut a small Spaghetti Squash in half and removed the seeds. The photo below shows the seeds and what it should look like after they’re removed.
After 3 hours, removed the Chicken Legs from the brine, rinsed well, and patted dry. Rubbed Annie’s Roasted Garlic EVOO Under/On the skin and seasoned the legs Under/On the skin with Fagundes Seasoning. Covered with plastic and returned to refrigerator for an hour.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 350ºF with Hickory wood BBQ pellets. Cooked the Spaghetti Squash for half an hour before inserting the Chicken Legs. A Leg and Wing Rack is great accessories to have.
Cooked the Spaghetti Squash for 1½ hours which resulted in the squash retaining just a slight crunch. Baking time really depends on how big your squash is. A small one will easily feed 4 people. Use a fork to scrape the squash to get long, tasty strands.
Wrapped the Spaghetti Squash in foil while giving the Brined Chicken Legs time to reach an Internal Temperature of 180ºF+. Took an hour and 10 minutes for the chicken to come to temp. Rested the chicken under a foil tent for 15 minutes before serving.
The Money $Shot$ … A few juicy, tender, succulent Teriyaki brined Chicken Legs served with Spaghetti Squash and a nice salad … Simple, Quick, Delicious, and I believe quite healthy!!
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