MAPLE-BRINED GRILLED CHICKEN
Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
- Prepare an outdoor grill or grill pan for high heat.
- Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.
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
The best chicken brine is here to make juicy tender chicken no matter how you cook it - roast it in oven, grill it or fry it. This is complete guide on how to brine chicken, with all the tips and tricks for best moist chicken you'll ever cook.
Provided by Jyothi Rajesh
Categories Main Course
Number Of Ingredients 14
Steps:
- Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
- Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
- Bring water to boil for about a minute, stir to dissolve salt.
- Remove pan from stove. Allow water to cool completely.
- IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
- Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
- Place whole chicken in cooled brine.
- NOTE: chicken should be fully immersed in brine.
- Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
- Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
- After brining, remove chicken from brine. Rinse under tap water.
- IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
- DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.
Nutrition Facts : Calories 424 kcal, Carbohydrate 13 g, Protein 31 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 4870 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
BUTTERMILK-BRINED ROTISSERIE CHICKEN
Trussing this chicken and securing it on the rotisserie spit is key for even cooking and browning. The buttermilk brine is flavorful and adds a nice spice.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely.
- Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag. Refrigerate at least 4 hours or overnight, turning once or twice.
- About 30 minutes before grilling, remove the chicken from the brine and pat dry. Let sit at room temperature.
- Prepare a grill with a rotisserie attachment according to the manufacturer's instructions. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off the center burner(s); on a charcoal grill, bank the coals to the sides.
- Combine the butter, vinegar, ground coriander, garlic powder and the remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a saucepan. Cook over low heat, stirring, until the butter is melted. Set aside.
- Truss the chicken with kitchen twine: Tie the legs together and tie the wings close to the body so the chicken is a round shape. Once the grill registers 325˚ F to 350˚ F, slide the chicken onto the rotisserie spit. Insert the prongs on the rod into the chicken so it's snug; secure with the thumbscrews. (If the twine loosens, tie again.) Place the rod onto the rotisserie with a drip pan underneath; turn the rotisserie on.
- Cover the grill and cook, basting the chicken with the butter mixture every 30 minutes, until a thermometer inserted into the thigh registers 165˚ and the skin is browned and crisp, 2 to 2 1/2 hours. (If using a charcoal grill, add coals as needed to maintain a temperature of 325˚ F to 350˚ F.)
- Turn off the rotisserie. For a gas grill, turn off the grill and let the chicken rest on the rod for 10 minutes before carving. For charcoal, lay the chicken, on the rod, on a foil-lined baking sheet and let rest 10 minutes before carving.
BOURBON-BRINED CHICKEN
Make and share this Bourbon-Brined Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the brine: in a large nonreactive bowl combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, mustard seeds, coriander seeds, and 4 cups water; whisk until salt and brown sugar dissolve.
- Trim any sinews or excess fat off the breasts; rinse breasts under cold running water, then drain.
- Place the chicken breasts in a large zip-lock plastic bag; add in the brine.
- Let breasts brine in the refrigerator for 2-3 hours, turning breasts twice so they brine evenly.
- Set up grill for direct grilling and preheat to high-if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run grill on high until you see smoke; if using a charcoal grill, preheat it to high, then toss all of the wood chips on the coals.
- When ready to grill, drain the brine off the chicken and blot the breasts dry with paper towels; discard brine.
- Lightly brush both sides of the breasts with the melted butter; brush and oil the grill grate, then arrange chicken breasts on the hot grate, placing them on a diagonal to the bars.
- Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive crosshatch of grill marks.
- Continue grilling the breasts on that side for 2 minutes longer.
- Turn breasts over and grill until cooked through, 4-6 minutes longer, again rotating them after 2 minutes to create grill marks.
- **The total cooking time will be 8-10 minutes, depending on the thickness of the breasts.
- Test for doneness-poke a breast in the thickest part with your finger; it should feel firm to the touch; or to be safe, you can insert a thermometer in one end-170° is done.
- Transfer grilled breasts to a platter and serve at once with your favorite barbecue sauce.
Nutrition Facts : Calories 349.9, Fat 8.9, SaturatedFat 4.3, Cholesterol 113.9, Sodium 7231.1, Carbohydrate 15.6, Fiber 1, Sugar 13.4, Protein 40.3
BASIL LEMON BRINED GRILLED CHICKEN
This is a recipe for grilled chicken breasts that have been brined in fresh basil and lemon for unbeatable flavor. Time does not include marinating.
Provided by threeovens
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare an ice water bath for the basil.
- Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain.
- Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth.
- Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight.
- Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on.
- Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes.
- Loosely tent chicken with aluminum foil and let rest several minutes before serving.
Nutrition Facts : Calories 250.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 90.8, Sodium 962.6, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 30.4
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
LEMON HERB-BRINED CHICKEN
If you've never tried making brined chicken before, let us take you through it with this terrific lemon chicken recipe. (You can thank us after dinner!)
Provided by My Food and Family
Categories Recipes
Time 13h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.
- Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.
- Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.
- Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 28 g
WINE-BRINED GRILLED CHICKEN
Make and share this Wine-Brined Grilled Chicken recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 638.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 172.5, Sodium 3708.4, Carbohydrate 16.6, Fiber 0.7, Sugar 3.1, Protein 46
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
COKE-BRINED GRILLED CHICKEN!
Chickens just don't taste the way they used to. Unless you're lucky enough to raise your own! Well try this recipe and you will never use another one. It produces the moistest flavourful chicken we have ever cooked on the grill.
Provided by Koechin Chef
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the salt and Coke. Stir well to dissolve.
- Puncture your chicken several times with the tines of a fork.
- Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
- Refrigerate at least 2 hours.
- Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
- When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
- Remove the chicken from the brine, and dry it well. (throw out the brine).
- Rub your chicken pieces on both sides with the rub. Use it all!
- Now let it sit for 15 min., so it can absorb the rub flavors.
- Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
- Turn the pieces over and continue to cook for another 15-20 minutes.
- You might like to serve it with your favorite BBQ Sauce on the side.
- This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.
Nutrition Facts : Calories 400.6, Fat 21.4, SaturatedFat 3.8, Cholesterol 46.4, Sodium 15952, Carbohydrate 37.3, Fiber 1.4, Sugar 32.2, Protein 16.7
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
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4.5/5 (16)Total Time 15 minsCategory Chicken, Grilled Meat, Main CourseCalories 20 per serving
- Place all ingredients into a small saucepan and bring to a boil. Stir to dissolve the salt. Reduce to heat to a low boil for 2 minutes.
- Remove from the heat and let cool. I placed the saucepan into an ice bath prepared in a skillet. In 10 minutes the temperature of the brine was less than 100°.
- Refrigerate 1 to 4 hours depending on your chicken. 1 to 2 hours for boneless, skinless cuts. 2 to 3 hours for skin on, bone in cuts. 3 to 4 hours for a whole chicken.
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- Fit a resealable gallon-size ziplock bag inside a bowl (to prevent leaking). Combine all ingredients. Make sure chicken breasts are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.
- After 2 hours, head out to the grill. Make sure it's scraped clean before lightly coating the grill with vegetable oil or ghee. This will help prevent sticking. Preheat grill to medium-high (375°F-450°F).
- Pat the chicken dry with paper towels. Discard the brine. Use tongs to place chicken breasts onto the grill, spacing them out a few inches apart. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken breasts reads 160°F.
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- In a large saucepan, combine the water, kosher salt, sugar, herbes de Provence, lemon zest and juice, smashed olives and bay leaves and simmer to dissolve the salt. Pour the brine into a very large, nonreactive bowl or stock pot and let cool to room temperature, stirring occasionally. Submerge the chicken in the brine and cover, or put the chicken and brine in a heavy-duty plastic bag. Refrigerate overnight.
- In a small saucepan, whisk together the vegetable oil, pimentón de la Vera and 1 tablespoon of the chopped thyme. Place over moderate heat until hot.
- Light a grill. Brush the onion slices with some of the paprika oil. Season with salt and pepper and sprinkle with the remaining 1 tablespoon of thyme. Grill the onions over moderately high heat, turning once, until lightly charred and crisp-tender, about 4 minutes per side. Transfer the onions to a large platter. Toss to separate the rings and drizzle with 2 tablespoons of the paprika oil. Add the sliced olives and parsley and toss again.
- Remove the chicken pieces from the brine and pat dry. Season with salt and pepper. Grill the chicken over moderate heat, turning often, until the skin is nicely charred and the meat is cooked through, about 25 minutes. Toward the end of cooking, brush the chicken all over with the paprika oil. Transfer the chicken to the platter with the onions and serve.
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- Place the chicken in a gallon size plastic bag. Add the jalapeno juice and brown sugar. Massage the bag until the brown sugar is dissolved. Place in a large bowl (in case of a leak) and into the fridge for 24 hours.
- Remove the chicken from the bag, discard the bag and brine. Pat the chicken dry with paper towels. Sprinkle both sides lightly with Old Bay seasoning.
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- In a large bowl combine water, salt, and corn starch. Add chicken, cover with plastic wrap, and refrigerate 15 minutes, but no longer than an hour.
- While the chicken brines, preheat the grill. Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.
- Remove the chicken from the brine and place the chicken on a clean cutting board. Quickly dry chicken with pieces of paper towel.
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5/5 (140)Total Time 1 hr 30 minsServings 8
- In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
- Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
- In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
- In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
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- Rinse chicken and pat dry. Trim off excess fat. In an 11- by 16-inch roasting pan (about 3 in. deep), stir wine, shallots, tarragon, salt, and sugar until salt and sugar are dissolved. Add chicken quarters and turn to coat. Cover and chill for 1 day, turning once.
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- In a large resealable plastic bag, combine the chicken breasts with the pickle juice and a generous pinch of ground pepper. Seal the bag, pressing out any air, and refrigerate overnight.
- Preheat the oven to 325°. Season the chicken legs with salt and pepper. Heat 1 tablespoon of the olive oil in a medium enameled cast-iron casserole. Add the chicken legs and cook over moderate heat, turning once, until browned, about 12 minutes. Transfer the chicken to a plate. Add the onions, carrots and celery to the casserole and cook over moderate heat, stirring, until softened, about 7 minutes. Add the wine, bay leaves and peppercorns.
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