SIMPLE CHICKEN BRINE
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g
APPLE WOOD SMOKED CHICKEN THIGHS
These succulent Smoked Chicken Thighs bring out the best in backyard smoking. They are brined, seared, and smoked with apple wood until absolute perfection. Your family will be convinced you are the pitmaster!
Provided by Bernice Hill
Categories Grilling
Time 8h16m
Number Of Ingredients 7
Steps:
- Prepare the brine in the morning by combining the salt and sugar with the water in a medium saucepan. Heat until both are entirely dissolved.
- Add the herbs and allow to cool until it is room temperature.
- Place thighs in a bowl and pour brine over. Cover with plastic wrap and brine for two to four hours.
- Remove chicken from brine and place on a rack over a pan in the fridge for a few hours to air dry (optional). Discard brine.
- Pre-heat grill to high. Sear on presentation side for 1-2 minutes depending on how high the temperature is. Flip and sear another minute. (see notes)
- Lower heat to 225 F and add apple wood chips. (see notes)
- Smoke for two hours or until internal temperature of each thigh reaches 165 F (74 C).
Nutrition Facts : Calories 241 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 22706 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
APPLE-BRINED CHICKEN THIGHS
I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.
Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Provided by diner524
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
BRINED CHICKEN THIGHS
Brining chicken thighs is a juicy and tender way to serve up chicken at your next dinner party!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight.
- 2. Remove the chicken thighs from the brine and pat dry with a paper towel.
- 3. Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do.
- 4. When one side is golden gently turn over and cook on the other side.
- 5. Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.
BRINED CHICKEN THIGHS RECIPE - (4/5)
Provided by ladygourmet
Number Of Ingredients 11
Steps:
- Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight. Remove the chicken thighs from the brine and pat dry with a paper towel. Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do. When one side is golden gently turn over and cook on the other side. Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.
CHICKEN BRINE
Chicken brine is a simple way to make sure your chicken recipes are always moist, juicy, and perfect. This easy brine recipe is only three basic ingredients!
Provided by April Woods
Categories Marinade
Time 5m
Number Of Ingredients 5
Steps:
- If water is cold, heat it for about 90 - 120 seconds in the microwave (you want it very warm, but not hot). You can also do this on the stove top if you prefer.
- Stir salt and brown sugar into water. Stir until salt and sugar are completely dissolved and liquid is translucent.
- Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken completely; prepare additional brine if necessary.
- Allow chicken to brine in the refrigerator for at least 4 hours and up to 24 hours. Pat chicken dry with a clean towel or cloth before cooking.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
BRINED GRILLED CHICKEN
This is the FIRST brined anything I have made. Boy, was I surprised with the results. It was the juiciest chicken ever! I was quite impressed and can't wait to start brining other things! If you don't like or want the skin, discard it AFTER the cooking. The skins adds flavor and moisture to the chicken.
Provided by SkinnyMinnie
Categories Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, salt, and sugar together in a large deep bowl or plastic tub.
- Stir until salt and sugar are dissolved.
- Add the chicken and fully submerge; refrigerate for 2-4 hours to brine.
- Remove the chicken from the brine, rinse and pat dry.
- Grill chicken on direct heat for 5-7 min, turning once or twice until chicken is golden and well-marked from the grill.
- Move the chicken over to the side of the grill to indirect heat and continue to cook until juices run clear, about another 5-7 minute.
Nutrition Facts : Calories 312.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 102.2, Sodium 9540.2, Carbohydrate 13.4, Sugar 13.2, Protein 23.8
BEER BRINED BBQ CHICKEN
A simple beer brine makes for the juiciest and tastiest chicken!
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 6
Steps:
- In a large pot add the beer, water, kosher salt, brown sugar, and 2 Tbsps of the BBQ seasoning. Bring just to a boil, remove from heat and stir until the salt and sugar is dissolved.
- Put the chicken into a gallon size baggie. Once the brine has come to room temperature, pour the brine over the chicken. Place in a bowl and refrigerate at least 24 hours.
- Remove chicken and discard the brine. Pat the chicken dry with paper towels and sprinkle all sides with the remaining 2 Tbsps of BBQ seasoning.
- In the smoker: Set the smoker to 250 degrees and smoke for 2-3 hours or until internal temp reaches 170 degrees.In the oven: Place chicken in a single layer in a 9x13 casserole dish and bake in a 400 degree oven for 40 to 45 minutes or until internal temp reaches 170 degrees.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
BRINED AND SMOKED CHICKEN THIGHS
Very juicy, tender, and flavorful smoked chicken thighs. My skins got mostly crispy in the smoker. The smoke intensity is mild and the applewood flavor comes through nicely.
Provided by John Somerall
Categories Smoked Foods
Time 10h35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
- Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
- Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
- Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
- Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
- Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 30.4 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 6.6 g, Sodium 11769.3 mg, Sugar 26.7 g
QUICK CHICKEN BRINE
An easy, quick chicken brine that creates the most flavorful and tender chicken and poultry.
Provided by Cheryl Malik
Categories Technique
Time 2h20m
Number Of Ingredients 6
Steps:
- Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes.
- Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
- Place chicken in a large plastic bag and pour brine over chicken. Seal and let sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 6 hours. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.
Nutrition Facts : ServingSize 1 serving, Calories 178 kcal, Carbohydrate 1 g, Protein 15 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 749 mg, Fiber 1 g, Sugar 1 g
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