Butterflying is the secret to this juicy, flavorful, and quick-cooking chicken dish.
Try a fruit-forward red wine with spice elements and moderate oak and tannins, like the Rosenblum Cellars Vintners Cuvée XXVIII Zinfandel, California; Bogle Winery’s Old Vines Zinfandel, California; Deakin Estate Shiraz, Victoria; or d’Arenberg’s “The Footbolt” Shiraz, McLaren Vale.
Leftover chicken is delicious in Tex-Mex Chicken Salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This would be a very good recipe except that it is way too salty. I lowered the salt the first time a bit in the brine, but it was still too salty.Not sure how much to use, but maybe reduce salt by 1/3? At least.Nice flavors otherwise, but chicken is almost inedible for us.
I have made this many times and it is always so good. I recently used the brine for grilled chicken wings. Yummmmmmm.
Beautiful bird and all that was promised in the recipe- moist, tender, flavorful, a little spicy. The recipe makes enough to brine 2 chickens. One got cooked after a 2 hr soak and tomorrow is the next one.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?