Road Toad's Brined Chicken...Your Way

Posted on July 13, 2013 by Anne Milneck | 0 comments

Red Stick Spice is the proud sponsor of Road Toad Smokin BBQ competition team. Husband and wife team Rhonda and Danny travel the south competing...and winning! Rhonda shared this recipe for her Basic Chicken Brine with us...it's more of a method than a recipe and the fun part is that you customize it with the chicken blend of your choice. We've suggested three flavor options, but let your imagination guide you!

Ingredients

1 4-5 lb chicken, cut in half

8 cups water

1/2 C kosher salt

1/2 C granulated sugar

1 Tbl of your favorite Chicken Blend

Blends we suggest: Soprano's Creole Blend, Lafayette Blend, Shawarma Seasoning

Directions

Heat water, salt, sugar and spice blend over medium heat until the salt and sugar are dissolved. Allow mixture to cool. Place chicken in a large bowl or container and pour brine over the chicken. Cover and refrigerate at least 12 hours or up to 24 hours. Remove chicken from brine and discard brine. Pat dry and sprinkle with a little more of your favorite Chicken Spice Blend. Roast at 375 degrees for 1 hour or until the internal temperature is 170. When pierced, the juices in the thigh should run clear.  

Posted in Brine, Chicken, Creole Blend, Lafayette Blend, Shawarma


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