Butterflying a whole chicken gives you crispy skin all over and even cooking. Of course, brining with Fire & Flavor’s Everyday Brine is a quick and easy way add amazing flavor and moisture to the chicken.
Prep Time: 15 minutes
Cook Time: 30 minutes + brine time
Yields: 4 servings
8 ounces dried whole-wheat orzo
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
1½ cups chopped fresh tomato
1/3 cup chopped kalamata olives
2 handfuls baby arugula leaves
FIRST Brine chicken according to package directions and place in refrigerator. While chicken is brining, cook orzo according to packaging directions. Drain and place in a large mixing bowl. Combine lemon juice, olive oil, and mustard and drizzle over orzo. Toss with tomatoes, olives, and arugula and season with salt and fresh ground pepper to taste. Set aside while chicken grills.
NEXT Remove chicken from brine, pat dry with paper towels, and place flat on rimmed baking sheet. Brush chicken with olive oil and set aside.
LAST Preheat grill according to charcoal directions to medium-hot. Place chicken, skin side down, on clean grill grates, close lid and grill for 12-15 minutes or until skin is nicely browned and skin is no longer sticking to grates. Flip chicken, using tongs, and continue cooking until a meat thermometer inserted in thickest part of chicken breast registers 165°F, about 8 more minutes. Remove chicken from grill and let rest for 5 minutes. Serve over orzo salad.