Simple Way to Grilled Boneless Chicken Breast Brine

Apple Chicken Brine

When making paillards, keep the seasonings simple:

Recipe Summary Apple Chicken Brine

I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.

Ingredients | Grilled Boneless Chicken Breast Brine

1 gallon vegetable broth, or to taste

½ gallon apple juice

1 cup kosher salt

1 teaspoon freshly ground black pepper, or more to taste

1 teaspoon herbes de Provence, or more to taste

Directions

Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Info | Grilled Boneless Chicken Breast Brine

prep: 10 mins cook: 15 mins additional: 1 hr total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Apple Chicken Brine

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