Steven Raichlen'S Brined Chicken..Worth The Time!!

Name: Steven Raichlen'S Brined Chicken..Worth The Time!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
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.
4
Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
5
Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
6
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.)
7
Transfer the chicken to a decorative platter and serve.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Steven Raichlen'S Brined Chicken..Worth The Time!! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!