Recipe of Hariyali Chicken Kabab Vahrehvah

Chicken Brine

500 g chicken(with bones or boneless) 1 1.

Recipe Summary Chicken Brine

Makes meat very tender and juicy and bursting with flavor!

Ingredients | Hariyali Chicken Kabab Vahrehvah

3 ½ quarts water

1 (750 milliliter) bottle Sauvignon Blanc (such as Barefoot®)

½ cup sea salt, or to taste

3 ounces ginger, grated

3 sprigs fresh parsley leaves, chopped

3 sprigs fresh thyme leaves, chopped

3 sprigs fresh rosemary leaves, chopped

1 navel orange, zested

2 lemons, zested

1 clove garlic

1 teaspoon ground cayenne pepper, or to taste

Directions

Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.

To brine chicken: Submerge chicken completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours.

To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.

Info | Hariyali Chicken Kabab Vahrehvah

prep: 20 mins cook: 7 mins additional: 4 hrs total: 4 hrs 27 mins Servings: 16 Yield: 1 gallon

TAG : Chicken Brine

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