Root Beer Brined, Chicken Breasts
Although you might expect this chicken to be overly sweet, it's not. The flavor of the root beer is just pleasantly within the meat, as well as the small amount that you place on the outside during cooking. Just be sure that you don't over cook the chicken, or it'll end up dry.Using a brine will infuse the meat with both flavor and moisture. Initially the salt in the brine will darw out the ,moisture from the meat. Then, the moisture will want to equalize within the meat, drawing in the flavors along with it. Marinating meat in brine, is the perfect way to end up with moist, flavorful meat.
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Root Beer Brine
- 2 Cups A & W Root Beer
- 1/2 Cup Cider Vinegar
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 2 Pounds Chicken Breasts, boenless and skinless
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1/4 Cup Vegetable Oil
- 1/2 Cup Dark Brown Sugar
1. Brine:
Place all of the ingredients in a non-reactive bowl, and mix up well with a whisk.
Place all of the ingredients in a non-reactive bowl, and mix up well with a whisk.
2. Slice the chicken in half to make thinner pieces.
3. Place in the brine, and refrigerate for at least 8 hours, but not more than 24. The chicken will begin to "cook" because of the vinegar, and become mushy if left in the brine too long.
4. Remove the chicken from the brine, (reserve the brine) and place in another bowl. Add 2 more tablespoons of blacken, and 1/4 cup vegetable oil then mix it up. Cover and refrigerate while you're making the sauce.
Add 1/2 cup dark brown sugar to the reserved brine, and reduce it until it's fairly thick. Make sure you've got a window open, or a good exhaust fan running because the evaporating vinegar is really potent.
Add 1/2 cup dark brown sugar to the reserved brine, and reduce it until it's fairly thick. Make sure you've got a window open, or a good exhaust fan running because the evaporating vinegar is really potent.
5. Heat the grill to a medium / high temperature, and place the chicken on the grates. Rather than oil the grill prior to cooking on it, I just swipe the chicken across the grate as I'm placing it on. This will keep the chicken from sticking.
6. Cook 5 - 8 minutes per side, basting with the reduced sauce. The total cooking time will vary by the thickness of the chicken and the temperature of your grill. Just be sure not to over cook the chicken, or it will be dry.
7. If you aren't able to use the a grill, you could cook these in a Teflon fry pan over med. / high heat for the same amount of time. Half way through, add some barbecue sauce.
I use a Teflon pan because of the sugar in the sauce; cleanup is easier.
Feedback is GREAT!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.thecapn@capnrons.com
7. If you aren't able to use the a grill, you could cook these in a Teflon fry pan over med. / high heat for the same amount of time. Half way through, add some barbecue sauce.
I use a Teflon pan because of the sugar in the sauce; cleanup is easier.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Root Beer Brined, Chicken Breasts
Leftovers can easily be reheated in a covered Teflon fry pan with a little root beer in the bottom. Cover and cook over low heat for about 5 minutes. Remember, you're not cooking it this time, just reheating.
