准备

• Brine the chicken:Rinse the chicken pieces and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and zest, if using. Submerge the chicken pieces in the brine, adding more cold water as needed so that the brine covers the chicken. If the chicken tends to bob above the surface, set a plate on top to weight it down. Refrigerate for 2 to 4 hours. Prepare any sauce you like from the recipe links above (or from your own repertoire). Remove the chicken from the brine, discard the brine, quickly rinse the chicken and pat each piece dry with paper towels. If you’re using a rub, put it on the chicken just before you get the fire ready.
• 设置烤架：对于木炭，制造一场中型大火，足够大，可以持续35至40分钟。不会失去火力。这意味着在起火后，在起动煤中添加4或5夸脱的木炭。一旦整个堆燃烧得很好，开始显得白色，就排列煤，以便它们只覆盖大约四分之三的烤架。这样，如果鸡开始燃烧或太快烹饪，您就有一个很酷的位置来移动鸡肉。如果您没有烤架均匀地涂上煤，则可以使用小花园耙子或hoe。当您可以将手掌握在大火的主要区域约3秒钟时，火已经准备就绪。对于气体烤架，将所有燃烧器加热到中等高10到15分钟。在开始烧烤之前。
  

  For a hot fire to last, it needs extra coals. Add 4 to 5 quarts of charcoal so it’ll be ready when the first coals die.

• 煮鸡肉：Start the chicken by putting the drumsticks and breasts, skin side up, over the medium-hot part of the fire. Starting skin side up eliminates some risk of initial flare-ups when the fire is at its hottest. (Since thighs and wings take about 5 minutes less to cook, start these later.) Watch the chicken carefully, and if it becomes engulfed in flames from dripping fat, move the pieces to the cooler part of the grill, or turn down the flame on one of the gas grill burners. You want to sear the pieces without charring. When the breasts and drumsticks are beginning to brown, after 5 or 6 minutes, flip them. At this time, put the remaining pieces on the grill, skin side up, and cook them as you did the breasts.
  

  开始鸡皮面，以避免早起。碎片开始变成褐色时翻转。

• 继续烹饪，每6至8分钟翻转一次。If you have an older gas grill that doesn’t exactly crank out the heat and you find that the thicker pieces aren’t cooking through, either close the lid to create more of an ovenlike atmosphere, or plop an old cake pan or disposable aluminum baking pan upside down over the pieces to help retain some of the grill’s heat. Keep in mind, however, that you don’t want to flip or move the chicken pieces too often; this will only slow down the cooking process. The chicken is done when an instant-read thermometer registers 170°F, or when the juices run clear when the chicken is pierced. If you’re not sure, cut into a piece of chicken and take a peek.
• Baste, rub, or top grilled chicken withChipotle-Lime Rub,Maple-Bourbon Glaze,Cucumber-Grape Salsa, orBlack Olive & Mint Vinaigrettefor extra flavor.

蒂姆·盖瑟（Tim Gaiser）

布里奇, grilled chicken massaged with a zingy rub means you’ll have some robust flavors on the plate that call for easy-drinking wines or beers. A fruity Syrah or a medium-bodied Zinfandel would be my first choice for the grilled chicken served with the Black Olive & Mint Vinaigrette. Look for Delicato True Blue Shiraz or Seghesio Sonoma Zinfandel, both from California.

The chipotle-lime rub calls for a lighter-style beer to take the edge off the spicy flavors (Syrah or Zinfandel can be a bit higher in alcohol, and when spice and alcohol get together, they tend to juke each other up, resulting in too much heat). Red Stripe from Jamaica or Mexico’s Corona are two good choices.

借助烟熏甜枫木釉，尝试使用较丰富的啤酒，例如Anchor Steam的Liberty Ale或Samuel Smith的Nut Brown Ale。