Brined chicken with lemon butter sauce Recipe

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Brined chicken with lemon butter sauce Recipe

Brined chicken with lemon butter sauce

Brined chicken with lemon butter sauce. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. To cook Brined chicken with lemon butter sauce you need 13 ingredients and 5 steps easily.

The ingredients needed to make Brined chicken with lemon butter sauce:

500 g of chicken
1 litre of water
2 of heaped tablespoons of salt
of Juice from one lemon/lime
Teaspoon of garlic powder
Teaspoon of cayenne pepper
Teaspoon of ginger powder
1 pinch of salt and black pepper to taste
6 cloves of garlic
Tablespoon of butter or margarine
2 tablespoons of all purpose flour
of Juice from one lime/lemon
Teaspoon of honey

Steps to make Brined chicken with lemon butter sauce:

Start with the brine…mix the tablespoons of salt, lime juice and water into a bowl. Place your chicken pieces in and mix them in. Cover and let it sit for 12 hours.
After the 12 hours completely drain the chicken pieces and pat dry with a kitchen towel. Set aside. In a different bowl…mix the dry spices and the pinch of salt. Rub onto your chicken pieces ensuring they are all evenly covered with the rub. Again let it sit overnight or 12 hours.
Grease your baking tray with cooking oil and place your chicken onto it. Place in oven at 250 degrees for about 30 minutes. Keep checking different ovens have different heat gradings.
In a sauce pan cook the crushed garlic on low heat add the tablespoon of margarine allow to melt as the garlic cooks. Add in your flour and stir continously as you gradually add in water to get the right consistency. Add your honey and lime juice let it cook until the sauce appears glossy. Chop your fresh coriander and stir. Sauce is ready to serve.
Plate your chicken pieces and drizzle with the sauce. Or you can serve the sauce on the side if you like. Enjoy with your preffered starch.

And not only that this chicken is so easy to make and it will come together in no time, making it the perfect dish to serve any day of the week. Brined chicken, though, typically comes out juicy and tender after the baking process. Make brine for chicken by dissolving salt with chicken broth in a medium bowl. If breasts are large, you can cut them in half. The longer you brine, the stronger the seasoning, the more robust the flavor, and more tender and juicy the meat will become.

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