Best 7 Citrus Herb Brined Chicken Recipes

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**Experience the symphony of flavors with our Citrus-Herb Brined Chicken, where succulent chicken is immersed in a fragrant marinade of citrus, herbs, and spices. This culinary masterpiece offers a trio of tantalizing recipes:**

1. **Classic Citrus-Herb Brined Chicken:** Relish the original Citrus-Herb Brined Chicken, where the chicken is brined for 24 hours in a blend of citrus juices, herbs, and spices, resulting in incredibly moist and flavorful meat.

2. **Grilled Citrus-Herb Brined Chicken:** Elevate your grilling game with Grilled Citrus-Herb Brined Chicken. The chicken is marinated in the citrus-herb brine and then grilled to perfection, delivering a smoky and delectable dish.

3. **Roasted Citrus-Herb Brined Chicken:** Indulge in the Roasted Citrus-Herb Brined Chicken, where the chicken is roasted in the oven until golden brown. The citrus-herb brine infuses the chicken with a burst of flavors, making it an unforgettable main course.

**Embark on a flavor-filled journey with our Citrus-Herb Brined Chicken recipes. Prepare to delight your taste buds with tender, juicy, and incredibly flavorful chicken that will steal the show at any gathering.**

Check out the recipes below so you can choose the best recipe for yourself!

"NO WORK" CITRUS AND HERB BAKED CHICKEN



This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!

Provided by The Seasoned Mom

Categories     Main Course

Time 45m

Number Of Ingredients 9

4 boneless (skinless chicken breasts (can substitute with about 8 chicken thighs))
½ cup honey
½ cup Dijon mustard
2 tablespoons freshly-squeezed orange juice
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 orange (sliced into rounds)
1 lemon (sliced into rounds)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together honey, mustard, and orange juice.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
  • Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving

CITRUS HERB BRINED CHICKEN



Citrus Herb Brined Chicken image

Very yummy. Serve with vegetables, side dish of choice or salad.

Provided by Julie Prior

Categories     Chicken

Number Of Ingredients 11

2 whole chickens, trussed
1 c (or 6 oz by weight) kosher salt
3 c hot water
4 c ice cubes
2 lemons, thickly sliced
2 limes, thickly sliced
1/4 c fresh rosemary, crushed by hand
1/4 c fresh thyme, crushed by hand
1/4-1/2 c vegetable oil
salt to taste
black pepper, freshly ground, to taste

Steps:

  • 1. Dissolve the kosher salt in the hot water; then add the ice and cold water to chill mixture. Add the lemons, limes and fresh herbs to the brine. Make sure to put it in a container large enough to hold two chickens.
  • 2. Add the chickens and put the container in the refrigerator. The chickens should sit in the brine for at least 8 hours but overnight works best.
  • 3. After the brine step is complete, preheat the oven to 350 degrees F, remove the chickens from the brine and discard the brine. Dry the chickens with a disposable towel and lightly oil skin. season with salt and pepper.
  • 4. Place the chickens in a roasting pan elevated on a rack.
  • 5. Roast for 20 minutes per pound based on the weight of the chickens, plus 15 minutes, or until the thermometer inserted in the thickest part of the chicken but not touching the bone reads 170 degrees.

PERFECT CHICKEN BRINE



Perfect Chicken Brine image

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Provided by Kate Leifker

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Steps:

  • Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
  • Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

CITRUS-HERB ROAST CHICKEN



Citrus-Herb Roast Chicken image

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 13

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

Steps:

  • Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.

TRIPLE CITRUS CHICKEN MARINADE



Triple Citrus Chicken Marinade image

A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant grilled chicken marinade! This is easy to make and perfect for summer.

Provided by Jaclyn

Categories     Main Course     Sauce

Time 1h10m

Number Of Ingredients 15

1/2 cup fresh navel orange juice
2 tsp fresh orange zest
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp fresh lime juice
1/2 tsp lime zest
1/4 cup olive oil
3 Tbsp chopped shallot or red onion
1 Tbsp minced fresh garlic
1 Tbsp chopped fresh rosemary ((or 1 tsp dried))
2 tsp dijon mustard
2 tsp honey
1 1/2 tsp salt, (or to taste)
1/2 tsp freshly ground black pepper.
4 - 5 (6 oz) boneless skinless chicken breasts or thighs

Steps:

  • In a mixing bowl whisk together all ingredients except chicken until well combined.
  • Place chicken in a gallon size resealable bag or dish.
  • Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
  • Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
  • Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

BRINED ROASTING CHICKEN



Brined Roasting Chicken image

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 12

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 404 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 277mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein.

CITRUS TURKEY BRINE



Citrus Turkey Brine image

A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.

Provided by MPRADO

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 15

Number Of Ingredients 9

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 ½ gallons cold water

Steps:

  • Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g

Tips:

  • Choose the right chicken: Use a whole chicken that is 3 to 4 pounds in size. A larger chicken will be more difficult to brine.
  • Make the brine ahead of time: The brine needs to sit for at least 12 hours, so it's best to make it the night before you plan to cook the chicken.
  • Use a large container: You'll need a large container that can hold the chicken and the brine. A large stockpot or Dutch oven will work well.
  • Don't crowd the chicken: Make sure the chicken is completely submerged in the brine. If it's too crowded, the chicken won't brine evenly.
  • Keep the chicken cold: The chicken should be refrigerated while it's brining. This will help to prevent bacteria from growing.
  • Rinse the chicken before cooking: Before you cook the chicken, rinse it off with cold water to remove any excess brine.

Conclusion:

Brining chicken is a great way to add flavor and moisture to the meat. It's a simple process that can be done ahead of time, making it a great option for busy weeknights. With a little planning, you can enjoy delicious, juicy chicken that your family and friends will love.

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