Habanero Brined Chicken

Habanero Brined Chicken

serves 4



1/2 gallon water

1/2 cup salt

1/2 cup brown sugar

1 cup Habanero Agave Agrodolce Balsamic


1 whole chicken (about 4-5lbs.)

3 tablespoons Blood Orange Infused Olive Oil

garnish: fresh herbs, citrus wedges and habanero peppers (optional)


Combine water, salt, sugar and Habanero Agave Balsamic in a large pot over medium-high heat. Heat brine, whisking occasionally, until the sugar and salt dissolved. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days. Preheat oven to 425°F. Place a rack in the middle of the oven. Remove chicken from the brine, rinse and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 tablespoon of Blood Orange. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F). Remove from the oven and let rest for 5 minutes before serving.

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