STEVEN RAICHLEN'S BRINED CHICKEN..WORTH THE TIME!!
Steven Raichlen's Brined Chicken I love the way Steven Raichlen, author of "The Barbecue! Bible," uses brining to tenderize meat and to add flavor. I also love the way the sugar in the brine caramelizes the chicken as it grills.
Provided by Loves2Teach
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
- Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
- Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
- Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
- Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
- Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.)
- Transfer the chicken to a decorative platter and serve.
Nutrition Facts : Calories 258.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 98.7, Sodium 7196.6, Carbohydrate 19.6, Fiber 1.7, Sugar 14.6, Protein 40.1
STEVEN RAICHLEN'S BRINED CHICKEN
Steps:
- 1. Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish. 2. Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice. 3. Preheat the grill until coals are hot. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.) Transfer the chicken to a decorative platter and serve. Serves 4. Per serving: 190 calories, 2g carbohydrate, 34g protein, 4g fat, 95mg cholesterol.
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
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.
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS
Steps:
- Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish. Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice. Preheat the grill until coals are hot. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.) Transfer the chicken to a decorative platter and serve.
More about "steven raichlens brined chicken breasts recipes"
GRILLED BRINED CHICKEN BREASTS FROM HOW TO GRILL BY …
From app.ckbk.com
Cuisine United StatesTotal Time 2 hrs 8 minsCategory Main Course
BRINED CHICKEN BREASTS - THE JUICIEST AND THE MOST …
From greedygourmet.com
BERBER-SPICED CHICKEN BREASTS RECIPE - STEVEN RAICHLEN
From foodandwine.com
BRINED GRILLED CHICKEN BREASTS WITH RED CHILE OIL
From finecooking.com
HOW TO BRINE CHICKEN BREAST EASY FOR BEST JUICY RECIPE
From leaf.tv
HOW TO BRINE CHICKEN BREAST (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 237K
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS | VAL | COPY ME THAT
From copymethat.com
GRILLED BONE IN CHICKEN BREASTS [SPLIT, SKIN ON] WITH ROSEMARY AND ...
From extraordinarybbq.com
STEVEN RAICHLEN RECIPES CHICKEN - LABBEPRODUCCIONES.CL
From labbeproducciones.cl
STEVE RAICHLEN CHICKEN THIGHS - THERESCIPES.INFO
From therecipes.info
STEVEN RAICHLEN SMOKED CHICKEN RECIPE - GESTUIF
From gestuif.blogspot.com
STEVEN RAICHLEN'S BRINED CHICKEN..WORTH THE TIME!! RECIPE
From pinterest.co.uk
SEASON 2 - STEVEN RAICHLEN
From stevenraichlen.com
STEVEN RAICHLENS BRINED CHICKEN..WORTH THE TIME!! RECIPE
From pinterest.com
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS
From pinterest.co.uk
BOURBON CHICKEN - BARBECUEBIBLE.COM
From barbecuebible.com
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS
From pinterest.com
CHICKEN BREASTS - BARBECUEBIBLE.COM
From barbecuebible.com
BRINED AND BAKED CHICKEN BREASTS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
HOW TO GRILL BRINED CHICKEN BREASTS FROM HOW TO GRILL BY STEVEN …
From app.ckbk.com
STEVEN RAICHLEN’S PIRI-PIRI CHICKEN - RICARDO
From ricardocuisine.com
STEVEN RAICHLEN RECIPES CHICKEN - PSK-DARMSTADT.DE
From psk-darmstadt.de
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS
From pinterest.nz
BRINED GRILLED CHICKEN BREASTS - CHEF MEGAN MITCHELL
From chefmeganmitchell.com
HOW TO BRINE CHICKEN BREASTS AND FOR HOW LONG - COOKTHESTORY
From cookthestory.com
BOURBON-BRINED CHICKEN - WORKMAN PUBLISHING
From blog.workman.com
STEVEN RAICHLEN RECIPES CHICKEN - PSK-DARMSTADT.DE
From psk-darmstadt.de
CHICKEN BREAST RECIPE BRINE
From chickenbreastrecipeas.blogspot.com
GARLIC-ROASTED CHICKEN BREASTS - PINTEREST.CA
From pinterest.ca
EAT LIKE A FAN: STEVEN RAICHLEN'S MAPLE-SRIRACHA CHICKEN DRUMSTICKS
From athlonsports.com
STEVEN RAICHLEN RECIPES CHICKEN - ASAMERICAS.COM
From asamericas.com
STEVEN RAICHLEN'S BRINED CHICKEN BREASTS | SEGGS | COPY ME THAT
From copymethat.com
STEVEN RAICHLEN RECIPES CHICKEN - DNFARMCONCEPT.RO
From dnfarmconcept.ro
BRINED CHICKEN BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEVEN RAICHLEN'S PROJECT FIRE: ROLLED, STUFFED AND GRILLED
From kpbs.org
STEVEN RAICHLEN'S PROJECT FIRE GRAPEVINE GRILLED CHICKEN BREASTS …
From youtube.com
STEVEN RAICHLEN TELLS HOW TO COOK A TURKEY ON THE GRILL
From sun-sentinel.com
PRIMAL GRILL - STEVEN RAICHLEN
From stevenraichlen.com
PIN ON RECIPES
From pinterest.ca
STEVEN RAICHLEN - FINECOOKING
From finecooking.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 »
You'll also love