Prepping for a Taco Tasting tonight.. Our first finished taco is Seared Beef Sirloin with Sweet Corn Crema, Hedgehog Mushrooms, Pickled Red Onion. and Cilantro.
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Quick Brine Grilled Chicken Recipe
Grilled Chicken Breasts can be a tricky thing. If done poorly it can result in dry, tasteless Chicken. Brining is a way to take pride in the craft of grilling your meat! Use this recipe to show off your grilling skills.
In this recipe I use bone-in chicken. This helps keep your meat nice and juicy. Using boneless will work, but the risk of overcooking is greater. Another trick for juicy, flavorful chicken is a “mop”. Typically a vinegar and spice based sauce that you “mop” on the chicken throughout the cooking process. It adds deep flavors and some great color to your chicken. The recipe for the mop I used is at the end of this recipe.
Quick Rosemary Brine
4lbs-5lbs of Bone-in Chicken (or boneless – can use whatever cuts you’d like)
2 Cups Water
1/3 Cup Kosher Salt (or 3oz)
1 Lemon, Halved and juiced
1 Sprig Rosemary
2 garlic cloves, smashed
Black Pepper, big pinch
Red Chili Flakes, big pinch
12 ice cubes, or about 3 cups
1. Bring all of the ingredients to a boil, except for the ice cubes.
2. Let the mixture boil for about 2 minutes, remove from the heat, and set aside for 10 minutes. Place in a large metal boil, add the ice cubes, and stir. If the water is cool to the touch you are ready to add your chicken!
3. After adding the chicken throw it the fridge for about 1-1.5 hours.
4. Preheat your grill. Each grill will vary with how hot it gets, but generally it takes about 20 minutes for your grill to be fully heated.
5. After allowing the chicken to soak in the brine, remove it and place it on a few paper towels to dry.
1. Using a wire brush, scrape your grill to remove any debris.
2. With a folded paper towel drizzled with olive oil and a pair of tongs goat the grill grates with a little oilve oil. It doesn’t need a lot, and make sure your paper towel isn’t dripping with oil because that will cause your grill to flare up.
3. Place your chicken skin side down first. Allow the chicken to “sear” for about 3-4 minutes. Check the chicken to make sure it isn’t getting too dark too quick. You’ll notice your grill can have hot spots. You’ll want to avoid these spots because we don’t want to burn the chicken. A typical “cooler” spot is the front edge of the grill. Keep your chicken here for this recipe.
4. Flip your chicken and using a brush apply the mop (recipe below) to the top of the chicken.
5. Continue flipping the chicken every 3-4 minutes and applying the mop with each flip. Cook the chicken breasts for about 30 minutes total. Legs and thighs will take slightly less time, between 20-25 minutes. If the chicken doesn’t have a bone, shoot for cooking the chicken for about 15-17 minutes.
6. Remove the chicken from the grill, place it on a platter and let rest for a few minutes before cutting it off the bone and serving!
Vinegar Based Mop
1 TBS dry mustard
1 TBS Garlic Powder
2 tsp Paprika
1 tsp Oregano, dried
1/8th tsp cayenne
4 TBS apple cider vinegar
1. Mix all ingredients together and set aside. The mixture should be thick.