Brined chicken - Part Deux

Right. That was rather good, I've never had chicken meat that moist. It even beats beer-can chicken, which normally is a rather hard feat. I have to admit that it actually might be a tad bit too moist, if there is such a thing for meat.

Most moist meat.

So now starts part two of my brined chicken experiments, to actually add some flavour to the brine, since this time is was simply just salt and sugar. Imagine; honey and whisky, soy sauce and ginger, lemon grass and coriander, the possibilities are unlimited (and it's a long barbecue season here). Then on top of that add a proper rub as well, since this time I only used a rudimentary salt, pepper and dried garlic one to see how this tasted in it's original shape. Oh joy!