Juicy chicken guaranteed — the brine trick that transforms chicken, tested in two versions: charcoal grilled and peach wood smoked.

If you've always had to deal with dry chicken breast that sticks in your throat, here's the method that really works — easy, with basic ingredients, and no complicated extra hours.

🔥 IN THIS VIDEO:
The brine trick for always juicy chicken
Charcoal-grilled chicken with crispy skin
Peach wood-smoked chicken
Which one is best for you depending on your needs

📋 INGREDIENTS:
Brine (for 2 chickens):
2 liters of water
200 g of fine salt
Bay leaves
Whole black peppercorns
Whole mustard seeds
Half an onion
Garlic cloves (cut)
Honey (optional)

For the quick smoked sauce:
1 tomato
Half an onion
2 serrano peppers
Olive oil and salt to taste

📋 HOW TO MAKE IT:
Butterfly the chickens and leave them in the brine overnight.
The next day, dry them with coarse salt for 4 hours to crisp the skin. Crispy
One is charcoal grilled for 1 hour, turning once.
The other is smoked with peach wood at temperatures above 300°F for approximately 2 hours.

⏱️ CHAPTERS:
0:00 — Introduction
0:16 — Preparing the Chickens
1:49 — The Brine
4:05 — The Next Day
4:58 — Roasted Chicken
9:45 — Smoked Chicken

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🌡️ THE THERMOMETER YOU SHOULD HAVE (I lost mine) 😅):
https://www.amazon.com.mx/Term%C3%B3m... 03&hvpos=&hvnetw=g&hvrand=10126870280322861066&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy =9141349&hvtargid=pla-829667181811&hvocijid=10126870280322861066-B07HMYKZH7-&hvexpln=0&language=es_MX&th=1

🪵 The peach wood I used for smoking: https://soyparrillero.mx/products/chu...