Brown Sugar Brined Chicken
1
Points®
Temps total: 8 h 40 min • Préparation: 5 min • Cuisson: 35 min • Portions: 6 • Difficulté: Facile
Starting with a cut-up chicken instead of a whole bird makes brining so easy—and the results are so flavorful and moist—that you might make a habit of it!
Ingrédients
Water
4 cup(s), cold
Packed light brown sugar
3 tsp(s)
Kosher salt
2 tsp(s)
Uncooked skinless boneless chicken light and dark meat
1¾ pound(s), (1 whole cut-up chicken, about 3 1/2-pounds)
Onion
1 small, thinly sliced
Garlic clove
4 clove(s), medium, chopped
Bay leaf
3 leaf/leaves
Peppercorn
2 tsp(s), whole
Cooking spray
1 spray(s)
Instructions
1
Combine water, brown sugar, and salt in large bowl; whisk until salt and sugar dissolve.
2
Place chicken, onion, garlic, bay leaves, and peppercorns in large heavy-duty zip-close plastic bag. Add water mixture. Squeeze out air and seal bag; turn to coat chicken. Place bag inside large bowl. Refrigerate at least 8 hours or up to 12 hours. Remove chicken from brining solution and pat dry. Discard brining solution.
3
Spray ridged grill pan with nonstick spray and set over medium heat.
4
Place chicken in pan and grill, turning occasionally, until chicken is cooked through, 30–35 minutes. Remove skin before eating.
5
Serving size: 1/6 of chicken
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