Dry Brined Chicken Breasts Recipes

DRY BRINE ROAST CHICKEN

Steps:

• Place the chicken in a baking dish and sprinkle with salt.Set uncovered in the refrigerator for up to 24 hours.
• Preheat oven to 400.Place the chicken on a rack in a roasting or baking pan.
• Roast for approximately 1 hour, or until internal temperature of the chicken reaches 165 degrees in its meatiest part.
• Let rest for 15 minutes before carving and serving.

EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA

Steps:

• For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
• For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
• Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
• Serve the chicken with the Puttanesca-Style Panzanella.
• Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
• Combine the tomatoes, parsley, onions and bell peppers.
• Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
• Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
• Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

PELLET GRILL CAJUN DRY-BRINED CHICKEN

Steps:

• The day before cooking the chicken, pat it dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
• Stir together the smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt and 1 teaspoon black pepper in a small bowl. Rub a generous amount in the cavity of the chicken then sprinkle the remaining Cajun seasoning all over the outside of the bird to create a thick coating on the skin. Refrigerate, uncovered, at least 8 hours or up to 24 hours.
• Combine the mayonnaise, parsley, scallions, cornichons, mustard, ketchup, capers, garlic and hot sauce in a medium bowl. Stir to combine then season with salt and black pepper. Refrigerate the remoulade, covered, until ready to serve.
• Let the chicken rest at room temperature for 30 minutes before grilling.
• Preheat a pellet grill to 400 degrees F (see Cook's Note).
• Brush the outside of the chicken all over with the melted butter. Tuck the wings behind the chicken's back and tie the legs together with kitchen twine. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of one of the breasts reaches 160 degrees F, 1 hour to 1 hour 20 minutes.
• Remove the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or carved into parts, with soft dinner rolls and the remoulade on the side.

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

DRY BRINED ROASTED CHICKEN

Steps:

• Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
• Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.