I finally got to try out my new Big Steel Keg grill. It worked great!
I brined half the chicken in a Serrano Pepper mixture (recipe at the end) for 4 hours and the other half I marinated in a mixture of lemon zest, lemon juice, crushed garlic, thyme, rosemary, salt and pepper for 2 hours. Grilled them up and served it with roasted cauliflower and a Caesar salad.
I found this recipe on the bbq-brethren forum.
SERRANO PEPPER BRINE
Per 1 quart of water
1/4 cup sugar(white this time though I have used brown)
1/4 cup of kosher salt
3 Tbs. of Worcestershire sauce
3 good sized Serrano peppers sliced very thin, seeds and all
1 Tbs of garlic powder
1 Tbs onion powder
1 tsp Old Bay(optional)
tsp of cayenne(can add a little more if you want)
2 Hours later and they’re almost done….
Covered them with Better Than Sex sauce.