The more I brine Chicken and Turkey to more I wonder why I never brined much in the past or why I should stop brining in the future!? Took a dozen Chicken Legs and brined them for 3 hours using the following recipe : ½ gallon water, ½ cup of sugar, ¼ cup of Kosher Salt, 5 Fl ounces of Yasama Teriyaki, & 1 cup of Mr Yoshida's Marinade & Cooking Sauce (wanted to finish up the Yasama and Yoshida's). Cut a small Spaghetti Squash in half and removed the seeds.
Removed the Chicken Legs from the brine, rinsed well, and patted dry. Rubbed Annie's Roasted Garlic EVOO and Fagundes Seasoning Under/On the skin. Covered with plastic and returned to refrigerator for an hour. Preheated the MAK 2 Star Pellet Grill to 350ºF with Hickory pellets. Cooked the Spaghetti Squash for half an hour before inserting the Chicken Legs.
Cooked the Spaghetti Squash for 1½ hours which resulted in the squash retaining just a slight crunch. Baking time really depends on how big your squash is. A small one will easily feed 4 people. Use a fork to scrape the squash to get long, tasty strands.
Wrapped the Spaghetti Squash in foil while giving the Chicken Legs time to reach an IT of 180ºF+. Took an hour and 10 minutes for the chicken to come to temp. Rested the chicken under a foil tent for 15 minutes before serving.
The money $shot ... A few juicy, tender, succulent Teriyaki brined Chicken Legs served with Spaghetti Squash and a nice salad ... Simple, Quick, Delicious, and I believe quite healthy!!
