Lemon Herb Brined Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken (3 1/2 lb. / 1.6 kg) cut up
3 cups water, divided
peel from 1 lemon, cut up
2 tbsp plus 2 tsp kosher salt
4 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bottle (250 ml) Kraft Zesty Italian Dressing
1 cup ice cubes
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Directions: |
Directions:Remove and discard skin form all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in shallow dish.
Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into large bowl. Add remaining water, dressing and ice; stir until ice is melted.
Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 mins. Meanwhile, heat greased bbq to medium high heat.
Grill chicken 2 mins. on each side. Reduce bbq to medium heat. Grill chicken 8 to 18 mins. or until done. (165º), turning occasionally and removing chicken pieces from bbq when done. (Smaller pieces will cook more quickly) |
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Number Of
Servings: |
Number Of
Servings:8 servings; all depends on size of chicken |
Personal
Notes: |
Personal
Notes: NOTE; Chicken can be refrigerated in the brine up to 24 hours before grilling as directed.
We used to brine a lot in the early 1970's but we usually just used a bottle of Kraft Italian dressing and we also did this for marinade container by Tupperware. Now there's a plug for Tupperware but their marinade container with the ridges is great for so many things. Still have mine, think two.
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