BASIL-AND-BLACK-PEPPER-BRINED CHICKEN
Cooking the chicken on the stove top beforehand takes all the guesswork out of grilling bone-in pieces. The brine, which does double duty as an overnight bath and a cooking liquid, infuses it with flavor and ensures it stays juicy. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h30m
Number Of Ingredients 8
Steps:
- In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil. Remove from heat; add 2 cups basil leaves. Let cool completely; cover and refrigerate 30 minutes. Add chicken; refrigerate, covered, overnight.
- Bring chicken to a boil in liquid. Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes. Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour. (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)
- In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper. Prepare grill for direct and indirect cooking; lightly brush grates with oil. Grill chicken over direct heat, turning occasionally, 5 minutes. Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more. (If flare-ups occur, or chicken is nicely colored before it's heated through, move to indirect heat.) Remove from heat and brush with more butter. Serve, garnished with basil sprigs and sprinkled with flaky salt.
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Kawsar Juti
[email protected]This recipe is a great way to change up your chicken routine. The basil and black pepper give it a unique flavor that everyone will love.
Sabuj Molla
[email protected]I've made this recipe several times and it's always a hit. The chicken is always moist and flavorful.
Henry Hardy jr
[email protected]I would definitely recommend this recipe to anyone who loves chicken.
Mohibullah Hamidi
[email protected]I followed the recipe exactly and the chicken turned out amazing. It was juicy and flavorful.
Mlk Aman
[email protected]This was the best chicken I've ever made! The basil and black pepper combination was perfect.
Brendan Mccarthy
[email protected]This recipe is a keeper! The chicken was so moist and flavorful. I will definitely be making this again.
Siraji Magala
[email protected]I found the chicken to be a bit dry, but the flavor was good.
Md Badhsa
[email protected]The chicken was a bit too salty for my taste, but otherwise it was good.
Chase Kirkland
[email protected]Loved the crispy skin and the moist, flavorful meat. Will definitely be making this again.
mr riyad
[email protected]This recipe was easy to follow and the chicken came out perfectly. I served it with roasted vegetables and it was a delicious meal.
Sandy Given
[email protected]I used boneless, skinless chicken breasts and they turned out great. The brine really helped to keep the chicken moist.
Arshid Baloch
[email protected]The chicken was really juicy and the skin was crispy. The flavors were well-balanced and I will definitely make this recipe again.
Mariya rai
[email protected]This chicken was incredibly tender and flavorful. I loved the combination of basil and black pepper.