Bourbon Brined Chicken Recipes

BOURBON BRINED FRIED CHICKEN

Steps:

• For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves.
• Put chicken in a 1-gallon resealable freezer bag and pour in the brine. The chicken should be completely submerged. Seal the bag and refrigerate for 12 to 24 hours.
• Pour off the brine and place the chicken on a cooling rack. Pat the chicken dry with paper towels and season with salt and pepper before dredging.
• Preheat the oven to 375 degrees F.
• For the breading: You will need three medium bowls for the breading. In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder. In a second bowl, whisk together the buttermilk, egg and mustard. In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper.
• Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture. Dust off any excess before laying each chicken breast on a cooling rack. Allow the chicken to sit out uncovered for 30 minutes. This will make for a crunchier crust.
• Set a cooling rack in a rimmed baking sheet. In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer. Working in batches, place the chicken in the skillet bone-side up. The oil should only come halfway up the side of the chicken. Cook until golden brown, about 5 minutes. Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more. If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust. Transfer to the rack as done.
• Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen. Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes. Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes.

BOURBON-BRINED CHICKEN

Steps:

• Step 1: To make the brine, combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve. ShareTweetPin12 Shares Step 2: If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly. ShareTweetPin12 Shares Step 3: Set up the grill for direct grilling by placing the grate over your heat source, and preheat to high. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks, if desired, on the coals. ShareTweetPin12 Shares Step 4: When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter. Brush and oil the grill grate, then arrange the 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 the breasts over and grill until cooked through, 4 to 6 minutes longer, again rotating them after 2 minutes to create a crosshatch of grill marks. The total cooking time will be 8 to 10 minutes, depending on the thickness of the chicken breasts. To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch. Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce. ShareTweetPin12 Shares

BOURBON-BRINED CHICKEN

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.

GRILLED BOURBON CHICKEN

Steps:

• Pound or cut chicken breasts into thin cutlets. Place in resealable food-storage plastic bag.
• In small bowl, beat bourbon, soy sauce, oil, gingerroot and garlic with whisk until blended. Pour over chicken; seal bag. Refrigerate 1 hour to marinate.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Sprinkle with sea salt before serving.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.