Smokey Balsamic Brined Chicken
- 6 skin on chicken breasts
- Telegraph Hill extra virgin olive oil
- 4 cups water
- 1 cup salt
- ½ Bottle Telegraph Hill Manuka Smoked Balsamic Drizzle.
- Smoked paprika
Mix the water, salt and Telegraph Hill Manuka Smoked Balsamic Drizzle together in large plastic container to make a brine. (Ever wondered why the whole roast chickens from the supermarket are so juicy- the answer is largely brine)
- Add the chicken breasts to the brine and refrigerate for 4-6 hours
- Remove the chicken from the brine and discard the brine.
- Pat the chicken dry with paper towels and then brush with Telegraph Hill extra virgin olive oil and lightly sprinkle with smoked paprika.
- Heat Telegraph Hill extra virgin olive oil in a heavy based frying pan until hot.
- Add the chicken breasts skin side down, 3 at a time, and leave for 3-5 minutes. You may need to hold the chicken down with a pair of tongs or fish slice but resist the urge to move it around the pan or turn them (don’t worry them as my Mum would say)
- Turn after 3-5 min and leave for another 2min, remove from the frying pan and place on a pre warmed roasting tray (or if your frying pan is oven proof then pop the whole thing in the oven)
- Bake in the oven at 200 for 20min or until juices run clear (this will vary quite a bit depending on your oven and the size of your chicken breasts, a digital thermometer is ideal to check if you have one). Note. Dark skin is OK but if your oven starts to burn it, cover it with tin foil.
- Remove from the oven and allow to rest, covered in foil for 5-10 minutes. Cooking essentially causes the chicken to contract, forcing out moisture. By allowing chicken, or any meat you are cooking for that matter, to rest it allows the moisture to redistribute throughout the meat making it less dry.
- Serve with extra Telegraph Hill Manuka smoked balsamic drizzle
Probably the question I used to get asked the most, “How do I cook chicken so it’s not dry”.
Brining the chicken will make it more forgiving when you cook it, a digital thermometer will mean you are less likely to overcook it “just to be sure” and resting it will allow the natural juices to work themselves back into the chicken.