BRINED CHICKEN WITH WHITE SAUCE
The cooking method here is direct heat. Suggested wood: hickory, pecan, oak.
Provided by Annemarie Conte
Categories dinner, lunch, barbecues, main course
Time 1h12m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 0 grams
BRINED CHICKEN WITH BIG BOB'S WHITE BBQ SAUCE
From a New York times article- i found this recipe intriquing and since it derives from a southern state I am always up for that- for we southerners are know for eating WELL! In the article it was suggested that it is good on vegetables as well as poultry
Provided by Shawn C
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- SAuce: In a large bowl, combine all the ingredients and blend well.
- Store refrigerated in an airtight container for up to 2 weeks.
- Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
- Cover the bowl and refrigerate for 1 hour.
- Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees.
- Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
- The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : Calories 485.1, Fat 27.2, SaturatedFat 4.9, Cholesterol 87.7, Sodium 1928, Carbohydrate 28.7, Fiber 0.4, Sugar 14.6, Protein 30.2
PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
- When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
- Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
- Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
- Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
QUICK & EASY CHICKEN BRINE
This comes from an episode of "Cooking for Real" with Sunny Anderson. The brining portion is all that is listed here; however, if you are interested in the chicken recipe in it's entirety, it's called "Grilled Chicken with White Wine Mushroom Sauce". I needed a brine for a smaller amount of poultry.
Provided by SugaJ
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
- Add lemon quarters and chicken.
- Marinate for 30 minutes.
- Remove from marinade and pat dry.
- Chicken is now ready to be used in your favorite recipe.
Nutrition Facts : Calories 345.1, Fat 15.8, SaturatedFat 4.5, Cholesterol 108.9, Sodium 28408, Carbohydrate 13.8, Fiber 0.4, Sugar 12.8, Protein 35.6
SIMPLE CHICKEN BRINE
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g
AIR FRIED CHICKEN WINGS WITH WHITE BARBECUE SAUCE RECIPE BY TASTY
Beer-brined wings are seasoned with smoked paprika, onion, garlic, chili powder, and brown sugar, then tossed in the air fryer for a crispy finish. Take it up a notch and serve them alongside a zesty white barbecue sauce with hints of horseradish and cayenne pepper.
Provided by Tikeyah Whittle
Categories Sides
Time 4h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the stout, water, lemon juice, ¼ cup salt, the lemon zest, and 1 teaspoon black pepper. Add the chicken wings and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- In a small bowl, stir together the paprika, onion powder, remaining 2 teaspoons black pepper, the garlic powder, chili powder, brown sugar, and remaining 2 teaspoons of salt.
- Make the white barbecue sauce: In a medium bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, Worcestershire sauce, horseradish, salt, celery seeds, and cayenne. Cover and refrigerate until ready to use.
- Preheat the air fryer to 320°F (160°C) for 20 minutes.
- Remove the wings from the brine and pat dry with paper towels. Transfer the wings to a large bowl. Drizzle the canola oil over the wings and toss to coat completely, then add the spice mix and toss again until evenly coated.
- Place the seasoned wings in the air fryer in a single layer, working in batches if necessary, and fry until beginning to brown, about 15 minutes. Flip the wings and continue cooking until they are beginning to crisp and almost cooked through, about 15 minutes more. Increase the heat to 360°F (182°C) and continue cooking until the wings are very crispy, about 5 minutes more.
- Serve the wings with the white barbecue sauce.
- Enjoy!
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
BRINED CHICKEN WITH WHITE SAUCE
Make and share this Brined Chicken With White Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 16m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the Sauce: In a large bowl, combine all the ingredients and blend well. Store in an airtight container in the refrigerator for up to 2 weeks.
- Brine the Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
- Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Nutrition Facts : Calories 407.1, Fat 22.8, SaturatedFat 3.6, Cholesterol 90.8, Sodium 1789, Carbohydrate 23.6, Fiber 0.4, Sugar 11.5, Protein 25.9
SAVORY CHICKEN BRINE
Brining a chicken with soy sauce makes a juicier and more flavorful chicken. Great for baked, grilled or fried chicken.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 5h
Yield 6
Number Of Ingredients 9
Steps:
- Remove giblets from chicken cavity, rinse chicken inside and out.
- In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
- Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.
Nutrition Facts : Calories 626.1 calories, Carbohydrate 27 g, Cholesterol 227.9 mg, Fat 28.7 g, Fiber 0.5 g, Protein 61.4 g, SaturatedFat 7.9 g, Sodium 14333.1 mg, Sugar 25 g
VINEGAR CHICKEN WITH ALABAMA WHITE SAUCE
Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.
Provided by Amber Wilson
Categories HarperCollins HarperCollins Chicken Vinegar Mayonnaise Pepper Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the vinegar chicken:
- In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
- Preheat the oven to 425°F.
- Remove the chicken pieces from the marinade and pat them dry with paper towels.
- Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
- Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
- Make the Alabama white sauce:
- In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
- Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.
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