Honey Lemon Garlic Brined Chicken Breasts Recipes

HONEY-BRINED FRIED CHICKEN BREASTS

Honey-Brined Fried Chicken Breasts image

Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

Ingredients

3 cups cold water
¼ cup kosher salt
¼ cup honey
4 boneless skinless chicken breast halves
¼ cup buttermilk
1 cup all-purpose flour
1 teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon onion salt
cayenne pepper to taste
vegetable oil for frying

Steps:

Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a cooling rack; allow to cool for 5 minutes.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 49.4 g, Cholesterol 65.2 mg, Fat 21.5 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 6378.4 mg, Sugar 18.2 g

HONEY LEMON CHICKEN

Honey Lemon Chicken image

When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup lemon juice
1/3 cup honey
1/4 cup soy sauce
2 tablespoons finely chopped onion
4 garlic cloves, minced
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon salt-free seasoning blend
1 teaspoon white pepper
1 teaspoon lime juice
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS

Honey-Lemon-Garlic Brined Chicken Breasts image

These incredibly moist, juicy chicken breasts are brined in a mixture of honey, lemon and garlic, with sea salt, thyme and black pepper. Then they're baked and basted with more honey, lemon juice and pan juices to really bring out the flavor. Absolutely delicious! Prep time includes brining time.

Provided by EdsGirlAngie

Categories Chicken Breast

Time 13h54m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 chicken breasts, bone-in,with skin
8 cups water
1/2 cup sea salt
1/3 cup honey
2 teaspoons dried thyme
4 cloves garlic, peeled and halved
1 teaspoon coarse grind black pepper
1/2 lemon, sliced thinly
4 -5 tablespoons honey
1/2 lemon, juice of
black pepper

Steps:

In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
Add chicken breasts to brine and tie up bag tightly.
Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
Bake chicken, covered, in a 375 degree F oven for one hour.
After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
Return to oven for 20 more minutes, or until breasts are nicely browned a little.

Nutrition Facts : Calories 464.8, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 18712.6, Carbohydrate 59, Fiber 1.6, Sugar 54.1, Protein 31.1

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Honey Brined Chicken with Lemon and Sage image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (3 to 4 pound) whole chicken
4 ounces honey
4 ounces salt
1 quart water
2 bay leaves
2 cloves garlic sliced
6 sage leaves
6 thin slices lemon seeds removed
2 ounces olive oil

Steps:

Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
Preheat oven to 375 degrees F.
Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

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