from The Arizona Republic


Chef Randy Zweiban of Province

For brine:
1 cup kosher salt
 1/2 cup sugar
2 gallons water

For chicken:
2 whole roasting chickens (can substitute 4 large chicken breasts)
1 cup mojo sauce (Recipe)
4 tablespoons honey
4 tablespoons mojo sauce
Canola oil

Add salt, sugar and water to a large pot. Bring to boil, remove from heat and allow to cool.

Place chicken in a deep baking pan and cover with brine. Cover pan and refrigerate overnight. The next morning, remove chicken from the brine, dry and place in deep baking pan. Pour 1 cup of the mojo sauce (see recipe) over the chicken, coating it, and marinate for about 3 hours.

[ click to continue recipe @ ]