BRINE FOR CHICKEN THIGHS RECIPES

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HOW TO BRINE CHICKEN BREASTS (WET OR DRY) | FINDING TIME ...



How To Brine Chicken Breasts (Wet or Dry) | finding time ... image

Brining is a super simple technique that will help your chicken breasts (or other cuts) be flavorful and moist, a crazy easy dinner. Here are both wet brine and dry brine techniques.

Provided by FINDINGTIMEFORCOOKING.COM

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Chicken breasts (or other cut)
Olive oil, other spices for cooking
For wet brine
Table salt (see notes)
Water
For dry brine
Salt (I prefer sea salt or pint Himalayan salt)

Steps:

  • If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
  • For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
  • From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
  • Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.

CHICKEN SKEWERS | JAMIE OLIVER RECIPES



Chicken skewers | Jamie Oliver Recipes image

This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

60 g blanched almonds
6 cloves of garlic
1 tablespoon balsamic vinegar
1 tablespoon baby capers in brine
6 anchovy fillets in oil from sustainable sources
1 bunch of fresh flat-leaf parsley (30g)
10 skinless, boneless free-range chicken thighs
10 slices of higher-welfare prosciutto
1.2 kg potatoes
300 g ripe cherry tomatoes
olive oil
1 bunch of fresh thyme (30g)
extra virgin olive oil

Steps:

  • Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.

Nutrition Facts : Calories 479 calories, FatContent 20.3 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 39.5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.9 g salt, FiberContent 3.5 g fibre

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Fantastic! I made it with boneless/ skinless thighs. Instead of frying the chicken, I browned it in a hot pan in a little canola oil for about 5 minutes per side, then baked it at 350 for 20 minutes. I coated the pieces in the sauce and baked for another 5 minutes. I served the chicken …
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CHEF JOHN'S NASHVILLE HOT CHICKEN RECIPE | ALLRECIPES
Fantastic! I made it with boneless/ skinless thighs. Instead of frying the chicken, I browned it in a hot pan in a little canola oil for about 5 minutes per side, then baked it at 350 for 20 minutes. I coated the pieces in the sauce and baked for another 5 minutes. I served the chicken …
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See details


OVEN-BAKED CHICKEN RECIPE | ALLRECIPES
I have tried several baked chicken recipes and this one is the best one by far!! My husband LOVED it. The only thing I did different was I used skinless boneless chicken thighs and cut down …
From allrecipes.com
See details


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Apr 24, 2017 · You can of course brine a whole chicken, or you can brine just chicken thighs, legs, breasts, or wings. Brining chicken wings before frying or baking means moist, well-seasoned wings. Chicken breasts are smaller cuts and brine quickly, perfect for weeknight meals. You can brine a chicken …
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See details


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Jun 01, 2020 · Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt. Get This Recipe Gentl & Hyers
From epicurious.com
See details


77 BEST CHICKEN RECIPES FOR DINNER TONIGHT | EPICURIOUS
Aug 19, 2021 · Boneless, skinless chicken thighs cook so quickly on the grill that by the time you lay out all the salad components for this refreshing noodle dish, the chicken will be ready to go.
From epicurious.com
See details


CHEF JOHN'S NASHVILLE HOT CHICKEN RECIPE | ALLRECIPES
Fantastic! I made it with boneless/ skinless thighs. Instead of frying the chicken, I browned it in a hot pan in a little canola oil for about 5 minutes per side, then baked it at 350 for 20 minutes. I coated the pieces in the sauce and baked for another 5 minutes. I served the chicken …
From allrecipes.com
See details


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