Brown Sugar-Brined Chicken

Have you ever brined chicken or turkey? I never had until I came across this recipe last summer. It makes the most delicious and moist chicken, and I love having a bunch of grilled chicken on hand to make a variety of dinners. I brined this chicken a couple of weeks ago, and then Caleb grilled it all for me. On the first night we had just the grilled chicken breasts with roasted broccoli and baked sweet potatoes. Then I made this Greek yogurt chicken salad for another meal, and we also used some of the chicken for grilled chicken fajitas. It makes meal planning really easy! This recipe is going to be on a pretty regular rotation throughout the spring and summer since the possibilities are endless!

Brown Sugar-Brined Chicken
1/2 cup apple cider vinegar
1/4 cup kosher salt
1/4 cup firmly packed brown sugar
1 tsp dried crushed red pepper
4 (4-inch) rosemary sprigs
4 garlic cloves, crushed
8-12 skinned and boned chicken breasts

Stir together first 6 ingredients and 2 quarts of water in a large stockpot. Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve. Remove from heat and cool 1 hour. Place chicken breasts in brine; cover and chill 1-2 hours.

Heat grill to 350 - 400 degrees (medium-high) heat. Drain chicken, discarding brine. Pat chicken dry with paper towels, and sprinkle with desired amount of black pepper. Grill chicken, covered with grill lid, 5-7 minutes on each side or until done. Remove from grill. Let stand 5 minutes before serving.

source: recipe from Southern Living, June 2015

Marinades for Grilling

I can't believe today is September 1st!  I'm excited for fall but I still want to hold onto the last little bit of summer.  Since Labor Day is this weekend, I thought I would share some of my favorite marinades if your plans include grilling out with friends or family.

A lot of times I will use marinades straight from the grocery shelf.  My favorites are Dale's Steak Seasoning, or just a bottle of Italian Dressing or Greek Dressing.  The dressings are my favorites if I'm making chicken for fajitas.  Below are some other marinades that I've really liked this summer. They're all easy but give the chicken so much flavor!

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Favorite Grilled Chicken
(for 2 chicken breasts)
1/2 cup soy sauce
1/2 cup oil
1 cup carbonated drink (I use Coke)

Mix soy sauce, oil, and Coke in bowl.  Add chicken breasts.  Cover and refrigerate 1-4 hours.  Grill on medium hot grill about 10 minutes per side.


Honey Mustard Chicken
(for 4 chicken breasts)
4 Tbsp + 1 1/2 tsp Dijon mustard
2 Tbsp honey
coarse salt & freshly ground black pepper

In small bowl, stir together Dijon mustard and honey.  Season chicken breasts with salt and pepper. Grill chicken until browned and cooked through.  Brush with half the honey mustard and cook 1 minute longer.  Transfer chicken to cutting board, tent with foil, and let rest 5 minutes.  Serve with remaining honey mustard.

source:  recipe from Everyday Food, September 2011


Orange Chicken
(for 3-4 chicken breasts)
2 oranges, juiced
zest from 1 orange
2 cloves of garlic, minced
1 Tbsp soy sauce
1 Tbsp honey
salt & pepper to taste

Combine all of the ingredients for the marinade.  Whisk together until combined.  Reserve about 1/2 cup of marinade in small container.  Cover and set aside.  Place 3 or 4 chicken breasts in the remaining marinade.  Cover and refrigerate for an hour, turning chicken after 30 minutes.  Place chicken breasts on grill and cook, turning only once.  In the last 1-2 minutes, brush reserved marinade over the chicken breasts and allow to form a little glaze.  Serve immediately.

source:  recipe altered slightly from fitness food & faith


Honey-Lime Chicken
(for 8 chicken breast halves)
3/4 cup oil and vinegar salad dressing
1/2 cup honey
3 Tbsp lime juice
1/2 tsp salt
1/2 tsp pepper

In a small bowl, combine all five marinade ingredients.  Pour 1 cup of the marinade into a large resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for 2 hours.  Cover and refrigerate remaining marinade.

Drain and discard the marinade from the bag.  Grill the chicken until cooked through, occasionally basting with the reserved marinade.

source:  recipe from Simple & Delicious, August/September 2011