Steven Raichlens Brined Chicken Recipes

BRINED TURKEY

Brined Turkey image

This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.

Provided by Steven Raichlen

Categories dinner, quick, main course

Time 15m

Yield Brine for a 12-pound turkey

Number Of Ingredients 6

Ingredients

1 1/4 cups salt
1 1/4 cups sugar
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10- to 12-pound turkey, washed, giblets removed

Steps:

Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight. Roast or smoke turkey as you wish.

STEVEN RAICHLEN'S BRINED CHICKEN..WORTH THE TIME!!

Steven Raichlen's Brined Chicken..worth the Time!! image

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

Ingredients

4 (6 -8 ounce) boneless skinless chicken breast halves
1/4 cup coarse salt
1/4 cup firmly packed dark brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, peeled, then crushed with the side of a cleaver

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

STEVEN RAICHLEN'S BRINED CHICKEN image

Categories Chicken

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless and boneless chicken breast halves (6 to 8 ounces each)
1/4 cup coarse salt
1/4 cup firmly packed darkbrown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver

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.

STEVEN RAICHLEN'S BRINED CHICKEN BREASTS

STEVEN RAICHLEN'S BRINED CHICKEN BREASTS image

Categories Marinade Chicken Low Fat

Yield 4 people

Number Of Ingredients 11

Ingredients

4 skinless and boneless chicken breast halves (6 to 8 ounces each)
1⁄4 cup coarse salt
1⁄4 cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver

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.

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