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Brined Chicken Breasts

Brined Chicken Breasts


  • 3 wide strips lemon zest (removed with a vegetable peeler)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 2 8-ounce skinless, boneless chicken breasts, halved crosswise

Recipe Preparation

  • Combine thyme, garlic, bay leaves, lemon zest, lemon juice, salt, honey, and peppercorns in a large heatproof bowl. Add 2 cups boiling water and stir until salt is dissolved. Add 3 cups ice and stir until ice is melted. Add chicken, cover, and chill overnight.

  • Remove chicken from brine, pat dry, and let stand at room temperature for 30 minutes before frying.

Recipe by Son of a Gun in Los Angeles CA

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 150 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 65 Carbohydrates (g) 6 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 27 Sodium (mg) 2950Reviews Section

Watch the video: Brine vs Marinade