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Lemon Herb-Brined Chicken
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Lemon Herb-Brined Chicken

13 Hr(s) 5 Min(s)
20 Min(s) Prep
12 Hr(s) 45 Min(s) Cook
If you've never tried making brined chicken before, let us take you through it with this terrific lemon chicken recipe. (You can thank us after dinner!)
What You Need
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6 servings
Original recipe yields 6 servings
1 chicken (3-1/2 lb.), cut up
3 cups water, divided
peel from 1 lemon
2 Tbsp. plus 2 tsp. kosher salt
4 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bottle (8 oz.) KRAFT Zesty Italian Dressing
1 cup ice cubes
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Let's Make It
1
Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.
2
Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.
3
Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.
4
Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)
Kitchen Tips
Tip 1
Note
Chicken can be refrigerated in the brine up to 24 hours before grilling as directed.
Tip 2
Food Facts
The grilling time needed for the chicken will vary with the parts: the wings will take about 12 to 15 min. to cook, the thighs and drumsticks will take about 15 to 17 min., and the breasts will take about 18 to 22 min. The easiest way to ensure that cooked poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Tip 3
How to Prepare Fresh Rosemary and Thyme
Thyme and rosemary stems are woody and undesirable to eat. To remove the leaves in one quick motion, hold the top of the stem in one hand and strip off the leaves with the fingertips of your other hand. The stems do have flavor and can be added to roasted foods, but remove them before serving. Or, try adding the stems to hot coals before grilling to add extra flavor to grilled food.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 520mg
23%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 0g
Protein 28g
56%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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