|
1. Bring first 3 ingredients to a boil in a small
saucepan over medium-high heat. Boil, stirring
occasionally, 1 to 2 minutes or until salt and
sugar dissolve. Remove saucepan from heat; let
stand 10 minutes. Pour mixture into a large bowl;
stir in 1 cup cold water, 1/2 cup tequila, and
next 4 ingredients. Submerge chicken in brine;
cover and chill 6 to 12 hours.
2. Coat cold grill grate with cooking spray.
Preheat grill to 350° to 400° (medium-high) heat.
Remove chicken from bowl; discard brine. Pat
chicken dry with paper towels, and brush skin with
olive oil. Sprinkle chicken with kosher salt and
freshly ground black pepper. Let stand at room
temperature 20 minutes.
3. Grill chicken, covered with grill lid, 40 to 45
minutes or until done, turning occasionally.
Transfer chicken to a platter. Grill limes, cut
sides down, 1 to 2 minutes or until charred. Serve
limes with chicken.
|
