Try this delicious Basil Brined Chicken
Brining protein before cooking imparts a deep flavour, and adds a ton of moisture to the finished dish! If you don’t eat meat, this recipe is also excellent with tofu.
The end result is sweet, savoury, moist and colourful!
basil brined chicken
- For the brine:
- 150 g The Sugar Tree Basil sugar
- 100 g kosher salt
- 600 mL water
- Put it together:
- 20 g red chili flakes
- Pinch of salt
- 20 g dried parsley
- 20 g dried oregano
- 10 g garlic powder
- 1 lemon, zested and cut into 5 wheels
- 10 g The Sugar Tree Basil sugar
- 2 large chicken breasts, skin on and bone-in
- Make the brine:
- Bring between 600 mL and 1 L water to the boil. Combine the sugar and salt in a large bowl, and add the boiled water. Stir to dissolve, and allow the mixture to cool.
- Add the chicken breasts, and allow to sit in the brine for at least 40 minutes, up to 8 hours.
- Next, cook the chicken
- Preheat the oven to 177C (350F), gas mark 4.
- Remove the chicken from the brine, and pat it dry.
- Lay the lemon wheels onto a baking tray lined with parchment paper, and lay the chicken on top.
- Drizzle the chicken lightly with oil, and top with the chili flakes, dried herbs, garlic powder, lemon zest, sugar and a pinch of salt. *Tip- don’t use too much salt! There is already salt in the meat, as it was absorbed during the brining process.
- Bake the chicken for 40 minutes, until the skin is crispy and the meat cooked through. Allow to rest 10 minutes before serving.