Honey Lemon Garlic Brined Chicken Breasts Recipes

LEMON-HERB CHICKEN BRINE RECIPE

Steps:

• Make the brine, by mixing warm water with the salt and honey in a large glass bowl or baking dish; stir until the salt and honey are dissolved. Cool completely then add the lemon slices, fresh parsley, fresh thyme, fresh rosemary, bay leaves, garlic cloves, and black peppercorns.
• To use brine, place chicken in the brine, cover, and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to 24 hours for whole chickens.
• After brining, remove the chicken from the brine (discard brine), rinse the chicken under cold water then pat dry. For best results, place the chicken on a plate and place it in the refrigerator for an hour to dry the skin completely.
• Take the chicken out of the refrigerator an hour before seasoning then roasting, baking, or pan searing. Enjoy.

HONEY LEMON CHICKEN

Steps:

• Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
• Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
• Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
• Add the garlic, stir for 30 seconds (don't let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
• Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
• Sprinkle with fresh parsley and serve with rice or pasta.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS

Steps:

• In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
• Add chicken breasts to brine and tie up bag tightly.
• Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
• When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
• Bake chicken, covered, in a 375 degree F oven for one hour.
• After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
• Return to oven for 20 more minutes, or until breasts are nicely browned a little.

HONEY-BRINED FRIED CHICKEN BREASTS

Steps:

• Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
• Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
• Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
• Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
• Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cooling rack; allow to cool for 5 minutes.