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Friday, July 8, 2011

Honey Dijon Chicken

Made this for the Fourth. It was too yummy. Use Glass if possible. I used a 4 cup liquid measure to boil the water with the sugar and salt in the microwave. I then used a 2 gallon zip bag sat in a 13 X 9 pyrex baking dish to hold the chicken during the process.

Brine:
Dissolve:
1/2 cup granulated sugar
1/4 cup table salt
in
2 cups boiling water

Add:
2 tablespoons Braggs Liquid Aminos (or Light Soy Sauce or Tamari)
2 tablespoons Extra Virgin Olive Oil (This is for flavor)
1 tablespoon McCormick Perfect Pinch® Mediterranean Herb Seasoning

Stir and cool slightly

In a 2 gallon zipper bag resting in a 13 X 9 baking dish:
3 pounds Ice (equals 6 cups cold water)
Carefully add hot mixture. Jiggle the bag to mix the brine and melt most of the ice. Seal bag while prepping chicken.

Prep Chicken:
carefully trim away any extra fat, sliver skin, and gristle from 3 - 5 pounds of boneless chicken breasts.

Unseal bag and place chicken pieces in the bag. Seal bag. carefully squeezing out extra air. Lay bag in baking dish and place the whole thing on the bottom shelf of the refrigerator for at least one hour.

Honey-Dijon Sauce
mix together
1/2cup each Clover Honey
Dijon Mustard
Lemon Juice (out of the bottle is fine just cut the salt)
1/2 teaspoon Black Pepper
1 teaspoon Sage
1 tablespoon Dill weed
Salt(to taste)
1teaspoon Garlic powder
1 teaspoon Onion powder

Mix together in a glass bowl heat in the microwave and stir well.

Putting it all together:

Remove chicken from brine and give a quick rinse with cold tap water. Let air dry in for a bit in the refrigerator lightly covered.

Choose a cooking method.
Grill:
Over medium coals cook chicken to 145 F brush with Sauce. continue cooking to 165F.

Bake:
Heat oven to 350F. Toss chicken in sauce. Place in sprayed baking dish. Cover lightly with foil. Check temp after 30 minutes. Uncover and cook to 165F.


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