Exceptional Grilled Chicken in Your Pressure Cooker
This grilled chicken starts in the pressure cooker and ends with a perfect char—juicy, tender, and bursting with brined flavor and vinaigrette brightness.
Equipment
- 1 Mixing bowl Large, for brining
Ingredients
Main ingredients
- 2 quarts Cold water for the brine
- 2 tablespoons Sugar granulated or brown
- ¼ cup Kosher salt Diamond Crystal; use 2 tablespoon if using another brand
- 3-4 pounds Chicken parts with skin and bones
- as needed Oil to lightly grease grill grates
- to taste Vinaigrette your choice, for finishing drizzle
Instructions
Instructions
- Mix cold water, sugar, and kosher salt in a large bowl until dissolved to make the brine.
- Add chicken parts to the brine, cover, and refrigerate for 1–8 hours.
- Remove chicken and pat dry thoroughly with paper towels.
- Preheat grill to medium-high and oil the grates lightly.
- Grill chicken until skin is crisp and internal temperature reaches 165°F, about 25–30 minutes.
- Transfer to a platter and drizzle with vinaigrette before serving.
Notes
Broil instead of grilling if needed. Brining is key to juiciness—don't skip!