LEMON PEPPER BRINE RECIPES
BRINED CHICKEN WITH LEMON RECIPE | MYRECIPES
Brining, or soaking food in a salt solution, can improve the flavor of chicken. Soaking the chicken in brine overnight allows for uniform salting and produces a very moist chicken.
Provided by MyRecipes
Yield 8 servings (serving size: 3 ounces chicken)
Number Of Ingredients 8
Steps:
- Combine 4 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Add chicken to salt mixture; cover and refrigerate 8 hours or overnight.
- Preheat oven to 400°.
- Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. Sprinkle cavity with pepper; place the lemon wedges, parsley, garlic, and shallot into cavity. Lift wing tips up and over back; tuck under chicken. Place on the rack of a broiler pan. Bake at 400° for 1 hour and 10 minutes or until thermometer registers 180°. Discard skin.
Nutrition Facts : Calories 164 calories, CarbohydrateContent 1 g, CholesterolContent 76 mg, FatContent 6.3 g, FiberContent 0.1 g, ProteinContent 24.7 g, SaturatedFatContent 1.7 g, SodiumContent 494 mg
LEMON-BRINED SMOKED CHICKENS RECIPE | FOOD & WINE
To help keep his chickens juicy throughout the lengthy smoking process, Brian Perrone soaks them first in a lemony brine. “The brine also helps get the salt and seasonings all the way into the bird,” he says.
Provided by Food & Wine
Total Time 3 hours 0 minutes
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the water, salt, lemon juice, hot sauce, pepper and poultry seasoning and bring to a boil, stirring to dissolve the salt. Let cool to room temperature.
- Put 2 chicken halves in each of two 1-gallon resealable plastic bags. Pour half of the brine into each bag, seal and refrigerate for 8 hours.
- Drain the chickens and pat dry. Sprinkle all over with the Paprika-Ancho Spice Rub, massaging it into the meat.
- Light a charcoal fire in a starter chimney. Add the lit coals to a grill and set it up for indirect grilling: Carefully push the hot coals to the edges all around the grill, leaving a large open space in the center. Place a drip pan in the open space and fill the pan with water. Alternatively, add the lit coals to the firebox of a smoker. Scatter half of the soaked hardwood chips over the coals.
- Arrange the chickens, skin side down, on the grill over the drip pan. Cover and cook the chickens for about 1 hour at 250°, rotating them a few times, until the skin is crisp. Turn the chickens skin side up and continue to cook for about 1 1/2 hours longer, rotating them a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Monitor the grill throughout the smoking process and add more lit coals, soaked hardwood chips and water to the drip pan as needed to maintain the temperature and smoke level. Let the chickens rest for 10 minutes, then serve.
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SMOKED LEMON PEPPER CHICKEN RECIPE | MASTERBUILT SMOKERS ...
From masterbuiltsmokers.com.au
- 1. Place ½ cup of the lemon pepper in a gallon-size resealable plastic bag or bowl. DO NOT add salt. Add cold water and stir to mix. Rinse chicken and add to brine. Refrigerate for 2 hours or for up to 8 hours. 2. Preheat smoker to 110°C. 3. Remove chicken and pour out brine solution. Sprinkle remaining 2 tsp lemon pepper over the chicken. 4. Place chicken on middle rack of smoker, breast side up, and smoke for 4 hours do not open the smoker during cooking or until internal temperature reaches 75°C.
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LEMON-BRINED SMOKED CHICKENS RECIPE | FOOD & WINE
To help keep his chickens juicy throughout the lengthy smoking process, Brian Perrone soaks them first in a lemony brine. “The brine also helps get the salt and seasonings all the way into the bird,” he says.
From foodandwine.com
Reviews 5
Total Time 3 hours 0 minutes
From foodandwine.com
Reviews 5
Total Time 3 hours 0 minutes
- Arrange the chickens, skin side down, on the grill over the drip pan. Cover and cook the chickens for about 1 hour at 250°, rotating them a few times, until the skin is crisp. Turn the chickens skin side up and continue to cook for about 1 1/2 hours longer, rotating them a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Monitor the grill throughout the smoking process and add more lit coals, soaked hardwood chips and water to the drip pan as needed to maintain the temperature and smoke level. Let the chickens rest for 10 minutes, then serve.
See details
SMOKED LEMON PEPPER CHICKEN RECIPE | MASTERBUILT SMOKERS ...
From masterbuiltsmokers.com.au
- 1. Place ½ cup of the lemon pepper in a gallon-size resealable plastic bag or bowl. DO NOT add salt. Add cold water and stir to mix. Rinse chicken and add to brine. Refrigerate for 2 hours or for up to 8 hours. 2. Preheat smoker to 110°C. 3. Remove chicken and pour out brine solution. Sprinkle remaining 2 tsp lemon pepper over the chicken. 4. Place chicken on middle rack of smoker, breast side up, and smoke for 4 hours do not open the smoker during cooking or until internal temperature reaches 75°C.
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LEMON-BRINED FRIED CHICKEN RECIPE - THOMAS KELLER | FOOD ...
To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. "Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation." More Fried Chicken Recipes
From foodandwine.com
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From foodandwine.com
Reviews 5
Total Time 1 hours 30 minutes
- In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
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HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS RECIPE - FOOD.COM
These incredibly moist, juicy chicken breasts are brined in a mixture of honey, lemon and garlic, with sea salt, thyme and black pepper. Then they're baked and basted with more honey, lemon juice and pan juices to really bring out the flavor. Absolutely delicious! Prep time includes brining time.
From food.com
Reviews 4.0
Total Time 13 hours 54 minutes
Calories 464.8 per serving
From food.com
Reviews 4.0
Total Time 13 hours 54 minutes
Calories 464.8 per serving
- Return to oven for 20 more minutes, or until breasts are nicely browned a little.
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{LEMON-PEPPER BRINED} BONELESS PORK LOIN ROAST WITH PEACH ...
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