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.
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.