准备

• Brine the chicken:Rinse the chicken pieces and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and zest, if using. Submerge the chicken pieces in the brine, adding more cold water as needed so that the brine covers the chicken. If the chicken tends to bob above the surface, set a plate on top to weight it down. Refrigerate for 2 to 4 hours. Prepare any sauce you like from the recipe links above (or from your own repertoire). Remove the chicken from the brine, discard the brine, quickly rinse the chicken and pat each piece dry with paper towels. If you’re using a rub, put it on the chicken just before you get the fire ready.
• 设置你的烧烤：对于木炭，构建一个足够大的中火火，足以持续35至40分钟。没有失去火力。这意味着在启动火灾之后将4或5夸脱的木炭添加到起动器煤中。一旦整个堆很好地燃烧并开始出现白色，安排煤炭，使它们只覆盖大约四分之三的烤架。如这种方式，如果它开始刻录或者太快烹饪，您将有一个酷派移动鸡肉。如果你没有烧烤甚至出煤炭，你可以使用小花园耙或锄头。当您可以将掌握在火的主要区域约3秒钟时，火已经准备就绪。对于气体烤架，将所有燃烧器加热到中高10至15分钟。在你开始烧烤之前。
  

  For a hot fire to last, it needs extra coals. Add 4 to 5 quarts of charcoal so it’ll be ready when the first coals die.

• 煮鸡肉：Start the chicken by putting the drumsticks and breasts, skin side up, over the medium-hot part of the fire. Starting skin side up eliminates some risk of initial flare-ups when the fire is at its hottest. (Since thighs and wings take about 5 minutes less to cook, start these later.) Watch the chicken carefully, and if it becomes engulfed in flames from dripping fat, move the pieces to the cooler part of the grill, or turn down the flame on one of the gas grill burners. You want to sear the pieces without charring. When the breasts and drumsticks are beginning to brown, after 5 or 6 minutes, flip them. At this time, put the remaining pieces on the grill, skin side up, and cook them as you did the breasts.
  

  开始鸡皮的一面以避免早期的爆发。当他们开始棕色时翻转碎片。

• 继续烹饪，每6到8分钟将碎片翻转。If you have an older gas grill that doesn’t exactly crank out the heat and you find that the thicker pieces aren’t cooking through, either close the lid to create more of an ovenlike atmosphere, or plop an old cake pan or disposable aluminum baking pan upside down over the pieces to help retain some of the grill’s heat. Keep in mind, however, that you don’t want to flip or move the chicken pieces too often; this will only slow down the cooking process. The chicken is done when an instant-read thermometer registers 170°F, or when the juices run clear when the chicken is pierced. If you’re not sure, cut into a piece of chicken and take a peek.
• Baste, rub, or top grilled chicken withChipotle-Lime Rub,Maple-Bourbon Glaze,Cucumber-Grape Salsa, orBlack Olive & Mint Vinaigrettefor extra flavor.

由Tim Gaiser.

铺, grilled chicken massaged with a zingy rub means you’ll have some robust flavors on the plate that call for easy-drinking wines or beers. A fruity Syrah or a medium-bodied Zinfandel would be my first choice for the grilled chicken served with the Black Olive & Mint Vinaigrette. Look for Delicato True Blue Shiraz or Seghesio Sonoma Zinfandel, both from California.

The chipotle-lime rub calls for a lighter-style beer to take the edge off the spicy flavors (Syrah or Zinfandel can be a bit higher in alcohol, and when spice and alcohol get together, they tend to juke each other up, resulting in too much heat). Red Stripe from Jamaica or Mexico’s Corona are two good choices.

随着烟熏甜美的枫叶釉，尝试更丰富的啤酒，如锚蒸汽自由啤酒或塞缪尔史密斯的坚果棕色啤酒。