Wine-Brined Grilled Chicken - cooking recipe

Ingredients

2 chicken, cut into quarters
1 (750 ml) bottle sauvignon blanc wine or (750 ml) bottle other dry white wine
2 cups minced shallots (I use my food processor)
1 cup chopped fresh tarragon
1/4 cup kosher salt
2 tablespoons sugar

Preparation

Rinse chicken and pat dry, trim off excess fat.
In an 11x16-inch roasting pan, stir wine, shallots, tarragon, salt and sugar until salt and sugar are dissolved; add chicken quarters and turn to coat, cover and chill for 24 hours, turning occasionally.
Lift chicken from brine; discard brine; rinse quarters and pat dry.
Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill; close lid on gas grill.
Cook, turning frequently, until browned on both sides and no longer pink at the bone, about 35 minutes.