Sweet Tea Brined Chicken With Peaches Mint And Arugula Recipes

Steps:

• Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
• Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
• Preheat oven to 425 degrees F.
• Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

Steps:

• 1. Bring 4 cups water to a boil. Remove from heat, add tea bags, cover and let steep for 10 minutes.
• 2. Remove tea bags. Add sugar and salt to tea, stir until dissolved.
• 3. Add rosemary, pepper, garlic, onion, and lemon to tea, mixing well. Cool completely. When completely cooled, stir in 2 cups of ice until melted - brine should be cold.
• 4. Transfer cold brine to plastic bowl(with lid) or heavy duty zip locking freezer bag. Completely submerge chicken in brine. Place in fridge 24 hours before cooking. *If you use a freezer bag, do yourself a favor and put the bag in a large bowl in case of leakage.
• 5. Before grilling, drain and discard brine and then pat chicken dry before grilling. Do not rinse chicken.

Steps:

• Sweeten the tea to taste, then add the canola oil, pickling spice, garlic, onion, kosher salt, celery salt and black pepper while it's still hot. Refrigerate until cool, then add the chicken breasts to the brine. Refrigerate for 4 to 8 hours.
• When ready to cook the chicken, preheat a grill to 375 degrees F.
• Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side. Let the chicken cool, then dice it.
• Add the diced chicken, mayonnaise, pecans, honey and apple to a bowl and toss to combine. Put a large scoop of chicken salad on each croissant bottom, then top with lettuce, tomato, red onion and the croissant tops.

Steps:

• To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.
• Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.
• Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.
• Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.