COFFEE BRINED CHICKEN BREASTS
try this for really moist chicken on the grill. prep time doesn't reflect brining time. this is from fine cooking.
Provided by chia2160
Categories Poultry
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
- add chicken and use a small plate to keep it submerged 2-3 hours.
- heat grill to high.
- remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
- turn over and grill 4-6 minutes more until done.
Nutrition Facts : Calories 249.8, Fat 8.3, SaturatedFat 4.1, Cholesterol 83.7, Sodium 7201.3, Carbohydrate 15.1, Fiber 0.9, Sugar 13.4, Protein 28.2
COFFEE-BRINED CHICKEN WITH REDEYE SAUCE #3
Provided by Steve Raichlen
Categories Coffee Chicken Mustard Poultry Backyard BBQ Summer Tailgating Brine Grill/Barbecue
Yield Serves 4. (Makes about 1 cup sauce.)
Number Of Ingredients 20
Steps:
- For chicken:
- 1. Place the espresso, salt, and brown sugar in a large nonreactive mixing bowl and whisk until the salt and sugar dissolve. Add 3 cups of cool water and the lemon slices, peppercorns, mustard seeds, and coriander seed and stir to mix. Let the brine cool to room temperature.
- 2. If using whole chicken breasts, cut each breast in half. Trim any excess fat or sinews off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés. Add the chicken breasts to the brine and place a weight, such as a pot lid of plate, on top to keep them submerged. Or plate the breasts in a large resealable plastic bag and add the brine, let the chicken breasts brine in the refrigerator for 2 to 3 hours, turning them twice so they brine evenly.
- 3. When ready to cook, drain the chicken breasts, discarding the brine. Blot the chicken breasts dry with paper towels. Lightly brush each breast on both sides with the butter.
- 4. Arrange the chicken breasts on the grill on a diagonal to the ridges and cook the chicken, until cooked through, following the instructions for any of the grills below, until cooked through. Use the poke test to check for doneness: the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part if a breast through one end: The internal temperature should be about 160°F.
- 5. Transfer chicken to a platter or plates and serve at once with the Redeye Sauce #3 on the side.
- For redeye sauce:
- 1. Place the bacon in a heavy saucepan over medium heat and cook until the fat begins to melt, about 2 minutes, stirring with a wooden spoon. Add the shallot and continue cooking until it and the bacon are golden brown, 2 to 3 minutes.
- 2. Add the espresso and cider vinegar and bring to a boil over medium-high heat. Stir in the mustard, brown sugar, cream, and Worcestershire sauce, reduce the heat to medium, and let simmer gently until the sauce is thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
- If you have a . . .
- CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the chicken breasts on the hot grill, then close the lid. The chicken will be done after 3 to 4 minutes.
- GRILL PAN: Place the grill pan on the stove and oreheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
- BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
- FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
- FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
FETA-BRINED CHICKEN BREASTS
The secret to these moist and tender chicken breasts is the feta brine. Not only does the brine prevent the breasts from drying out, the feta adds a subtle, tangy yet fresh flavor. This also works well with bone-in, skin-on chicken pieces, but be sure to adjust the cooking time accordingly. Bruising the herbs releases their lovely aromatic oils without having to worry about picking the bits off the chicken when done brining.
Provided by France C
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
- Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
- Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 232.8 calories, Carbohydrate 2.6 g, Cholesterol 79.8 mg, Fat 12.7 g, Fiber 0.7 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 219.3 mg, Sugar 0.6 g
DRY-BRINED CHICKEN BREASTS
A short, simple dry brine can take a pallid chicken breast from bland to glam. Dark brown sugar is especially welcome since its molasses provides additional moisture. Dried bay leaves, ground to a powder, lend an aromatic woodsiness that will make you think, "Oh, that's what bay leaves taste like." But it's the salt here that's most crucial, as it draws out the meat's water. That water then dissolves the salt and, through diffusion, the two reenter the meat, seasoning the chicken thoroughly and encouraging water retention during cooking. You can enjoy it right out of the skillet with a spritz of lime juice or save it to serve in salads, sandwiches, fried rice and the like.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
- Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
- When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
- Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.
More about "coffee brined chicken breasts recipes"
GRILLED COFFEE-BRINED CHICKEN BREASTS - RECIPE
From finecooking.com
4/5 (1)Category Main CourseCuisine AmericanCalories 240 per serving
COFFEE BRINE CHICKEN BREASTS RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory ChickenServings 4Total Time 30 mins
- In a large bowl, combine the espresso, salt, and brown sugar. Wisk until sugar and salt dissolve.
- Add 3 cups (750 ml) of cool wate, lemon slices, peppercorns, mustard and coraider seeds. Stir well to combine. Let the brine cool to room temperature.
- Cut each chicken breasts in half. Rinse under cold runnign water and pat dry with paper towels.
- Add the chicken breasts to the brine and place a weight on top to keep submerged. Cover and refrigerate for 2-3 hours, turning twice.
HOW TO BRINE CHICKEN BREAST (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 213K
LATE NIGHT COFFEE BRINED CHICKEN RECIPE ON FOOD52
From pinterest.com
GRILLED BONELESS CHICKEN BREASTS RECIPE - SERIOUS EATS
From seriouseats.com
GRILL RECIPE: BLACKENED BEER-BRINED CHICKEN BREASTS - KITCHN
From thekitchn.com
GRILLED BRINED CHICKEN BREAST RECIPES
From therecipes.info
COFFEE-BRINED CHICKEN DRUMSTICKS - GLUTEN FREE RECIPES
From fooddiez.com
PERFECT 20-MINUTE OVEN-BAKED CHICKEN BREASTS - AVERIE COOKS
From averiecooks.com
COFFEE BRINED CHICKEN DRUMSTICKS RECIPE
From crecipe.com
BEST CHICKEN COFFEE MARINADE RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
COFFEE BRINED CHICKEN BREASTS RECIPE - WEBETUTORIAL
From webetutorial.com
BONELESS, SKINLESS HONEY-BRINED CHICKEN BREAST RECIPE
From thespruceeats.com
BRINED AND BAKED CHICKEN BREASTS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
GRILLED COFFEE-BRINED CHICKEN BREASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST COFFEE RUB CHICKEN RECIPES | YUMMLY
From yummly.com
BUTTERMILK BRINED CHICKEN BREASTS - RECIPE - FINECOOKING
From finecooking.com
GRILLED COFFEE-BRINED CHICKEN BREASTS - RECIPE - FINECOOKING
From pinterest.ca
DRY BRINE CHICKEN BREAST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GRILLED COFFEE-BRINED CHICKEN BREASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRINED HERB CHICKEN BREASTS RECIPE- BUTTER YOUR BISCUIT
From butteryourbiscuit.com
THE SECRET TO GRILLING CHICKEN BREAST - THE SPRUCE EATS
From thespruceeats.com
COFFEE BRINED CHICKEN DRUMSTICKS | MYRECIPES RECIPE
From crecipe.com
HOW TO BRINE CHICKEN BREAST EASY FOR BEST JUICY RECIPE
From leaf.tv
GRILLED COFFEE-BRINED CHICKEN BREASTS - SOURCE | PINTEREST
From pinterest.com
BRINED GRILLED CHICKEN WITH SPICY COFFEE RUB | RECIPE
From kosher.com
BEER BRINE RECIPE TO KEEP CHICKEN BREASTS MOIST - DELISHABLY
From delishably.com
CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR LIFE ...
From recipetineats.com
RECIPE: FETA-BRINED CHICKEN BREAST WITH ROSEMARY - KITCHN
From thekitchn.com
BRINED CHICKEN BREASTS - THE JUICIEST AND THE MOST …
From greedygourmet.com
BRINE FOR GRILLED CHICKEN BREAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TOSSED SALAD WITH COFFEE BRINED CHICKEN | SUPERMARKETGURU
From supermarketguru.com
ULTIMATE BUTTERMILK-MARINATED FRIED CHICKEN BREASTS
From foodandwine.com
DON’T BE AFRAID OF THE BRINE. PAN-ROASTED CHICKEN BREASTS W EASY …
From kristensraw.com
COFFEE-BRINED CHICKEN DRUMSTICKS RECIPE | MYRECIPES
From myrecipes-site.netlify.app
JUICY BAKED CHICKEN BREAST RECIPE | WHOLESOME YUM
From wholesomeyum.com
BRINED CHICKEN BREAST WITH GARLIC AND CRISPY SAGE
From thecookierookie.com
WORLD BEST COFFEE RECIPES: COFFEE BRINED CHICKEN BREASTS
From worldbestcoffeerecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #barbecue #kosher #summer #dietary #seasonal #meat #equipment #grilling
You'll also love