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Basil-and-Black-Pepper-Brined Chicken
- prep: 30 min
- cook: 0 hr
- total: 30 min
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Cooking the chicken on the stove top beforehand takes all the guesswork out of grilling bone-in pieces. The brine, which does double duty as an overnight bath and a cooking liquid, infuses it with flavor and ensures it stays juicy. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Ingredients
- 1/3 cup sugar
- Coarse salt
- 1/4 cup black peppercorns, crushed with a rolling pin, plus 1/2 teaspoon freshly ground pepper
- 2 1/4 cups packed fresh basil leaves, torn, plus sprigs for serving
- 4 pounds bone-in, skin-on chicken pieces, or 1 whole chicken (4 pounds), cut into 10 pieces
- 1 stick unsalted butter
- Safflower oil, for brushing
- Flaky sea salt, such as Maldon, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 324 % Daily Value *
- Total Fat: 24 g 37.6%
- Saturated Fat: 14 g 71.66%
- Trans Fat: 1 g %
- Cholesterol: 59 mg 19.6%
- Sodium: 579 mg 24.12%
- Calcium: 5 mg 0.54%
- Potassium: 7 mg 0.2%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.12%
- Zinc: 0 mg 0%
- Total Carbohydrate: 22 g %
- Dietary Fiber: 1 g 5.53%
- Sugar: 8 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 9.43%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
