Best 3 Apple Chicken Brine Recipes
Indulge in a culinary journey that harmoniously blends the sweet and savory flavors of apples and chicken in a tantalizing dance of taste. Discover a symphony of recipes that showcase this delectable combination, each offering a unique interpretation of this classic pairing. From the tangy zest of Apple Cider Brined Roast Chicken to the comforting warmth of Apple Butter Chicken Stew, these recipes promise an explosion of flavors that will delight your palate and leave you craving more. Whether you prefer the crispy crunch of Pan-Fried Apples with Chicken or the smoky allure of Grilled Apple and Chicken Kabobs, this collection offers a diverse range of dishes that cater to every taste and occasion. Embark on this culinary adventure and let the tantalizing aroma of apples and chicken fill your kitchen as you create unforgettable meals that will leave a lasting impression on your taste buds.
Let's cook with our recipes!
APPLE-BRINED CHICKEN THIGHS
I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.
Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.
APPLE CIDER BRINED CHICKEN
Provided by Robert Irvine : Food Network
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
- Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
- In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.
CHILE APPLE BRINED FRIED CHICKEN
Provided by Food Network
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
- To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
- Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
- In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
- Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
- Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
- Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
- Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.
Tips:
- Ensure your chicken is completely submerged in the brine. A larger container or a brining bag might be necessary.
- Refrigerate the chicken while brining. This helps maintain a safe temperature and allows the flavors to penetrate evenly.
- The ideal brining time is between 4 and 24 hours. Brining for too long can result in overly salty chicken.
- Enhance the brine's flavor by adding herbs, spices, or citrus fruits. Experiment with different combinations to discover your favorite.
- After brining, pat the chicken dry before cooking. This helps achieve crispy skin.
Conclusion:
Brining chicken in an apple cider brine is an excellent technique to infuse flavor and moisture into the meat, resulting in a delicious and juicy chicken dish. Experimenting with different brine ingredients and cooking methods can help you create a wide range of flavorful chicken dishes. Whether you prefer roasting, grilling, or frying, brining is an easy and effective way to elevate the taste of your chicken. So, the next time you're looking for a simple yet impressive chicken recipe, try brining it in an apple cider brine. Your taste buds will thank you!
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