Boston Market Chicken Brine Recipes

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

COPYCAT BOSTON MARKET CHICKEN

Steps:

• Mix all ingredients together and pour over chicken in a non reactive bowl.
• Let the chicken marinate over night.
• In the morning turn the chicken to marinate the other side.
• Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
• I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

COPYCAT BOSTON MARKET ROTISSERIE CHICKEN RECIPE

Steps:

• Combine apple cider vinegar, oil, brown sugar, and minced garlic in a small bowl.
• Whisk until well-combined.
• Then, pour the mixture over the chicken in a large glass bowl. Make sure to coat all sides of the chicken.
• Cover the bowl with cling film and let it marinate in the refrigerator overnight.
• The next day, flip the chicken over to marinate the other side. Let it marinate in the refrigerator for another 4 hours or more.
• Remove from the refrigerator and let it rest at room temperature for 20 minutes before cooking.
• Preheat the oven to 350 degrees F for 10 to 15 minutes.
• Then, set the chicken in a roasting pan. Cook for 45 minutes to 1 ½ hour or until the chicken's internal temperature reaches 160 degrees.
• Remove from the oven and let rest for about five minutes before carving and serving.
• Place your homemade Boston Market rotisserie chicken on a serving plate and add coleslaw. Serve with focaccia bread and ranch dressing on the side. Enjoy!

SIMPLE CHICKEN BRINE

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.

BOSTON MARKET BAKE AND BASTE CHICKEN

Steps:

• Mix first 4 ingredients together and warm them in small pan until honey is thinned.
• Arrange 4 chicken breast halves skin-side up in a 9" square baking dish sprayed with vegetable oil.
• Bake uncovered at 400'F.
• about 35-40 minutes, basting pieces in the marinade without turning them, every 8-10 minutes or until nicely browned.
• Remove from the oven, seal the dish in foil and let stand 10-15 minutes.
• Serves 4.

BOSTON MARKET WHOLE ROTISSERIE CHICKEN RECIPE - (3.6/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Fill the cavity of the chicken with apple, onions, and celery. Place in a roasting pan deep enough that it can later be sealed with foil without the foil touching the skin of the chicken. Mix vegetable oil, honey, lime juice, paprika, and seasoned salt in a saucepan and warm just enough to melt the honey. Brush the sauce on the skin of the chicken. Bake for 1hr plus 15-30min, depending on the size of the chicken, basting chicken without turning 3 or 4 times during baking, or until nicely browned. Seal baking dish tightly in foil immediately upon removing from oven and let stand 15-20min before serving.