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
BRINED CHICKEN WITH WHITE SAUCE
The cooking method here is direct heat. Suggested wood: hickory, pecan, oak.
Provided by Annemarie Conte
Categories dinner, lunch, barbecues, main course
Time 1h12m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 0 grams
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