Brined and Grilled Chicken with Pickled Blackberries 

 

Yield: 4 servings 

 

3 ½ to 4 pounds of bone in chicken breast and thighs

1 batch of basic marinade brine

1 cup of This Little Goat Went to Hong Kong

1 large sweet onion, sliced in thick rings

2 cups chicken stock

2 tablespoons butter

salt to taste

 

In a bowl large enough to submerge chicken, brine chicken for at least 8 hours. 

Remove chicken from brine and allow to sit at room temperature while the grill heats to medium heat. Cook chicken skin-side down for 15 minutes. Flip and brush skin with a healthy amount of This Little Goat Went to Hong Kong, reserving ½ teaspoon for pan sauce. Allow chicken to cook until finished. 

 

Pan Sauce: Grill onion rings until slightly charred and wilting. Add to a sauté pan with 2 tablespoons of butter and cook for 5 minutes on medium heat. Add chicken stock and allow to reduce for several minutes. Add ½ teaspoon Hong Kong sauce. Salt to taste.

 

Pickled Blackberries 

 

Yield:  1 cup 

 

½ pint of blackberries

1 cup champagne vinegar

1 cup hot water

5 tablespoons sugar

½ tablespoon salt

 

Combine hot water, sugar and salt. Whisk until combined. Add vinegar. Pour over blackberries and allow to sit for at least 2 hours.