Best St Brendens Chicken Recipes

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

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.

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.