Our brined lavender chicken recipe is an excellent way to enjoy a flavorful, juicy chicken with those late summer veggies.
What is a Brine?
A brine is a solution of water and salt used to preserve and enhance the flavor and texture of meat. The process involves soaking the meat in this salty solution, which allows the salt to penetrate deeply into the flesh. This technique not only helps to keep the meat juicy and tender but also infuses it with flavors, making it more flavorful overall.
Brining works by allowing the salt to dissolve into the meat’s muscle fibers, creating a brine solution that breaks down proteins. This process helps the meat retain moisture during cooking, resulting in a more succulent and flavorful dish. Additionally, brine solutions can be flavored with various ingredients like herbs, spices, and even acids such as our Lavender Balsamic Vinegar or citrus, adding layers of taste to the meat.
Ingredients for Brined Lavender Chicken
For the Brine:
- 1 quart water
- 1 tbsp kosher salt
- ¼ cup Primo Lavender Balsamic Vinegar
- 4-6 chicken breasts
For the Chicken:
- 2 tbsp Primo Herbs de Provence EVOO
- 1 tbsp fresh thyme leaves
- Salt and pepper, to taste
How to Brine the Chicken
Prepare the Brine: When preparing a brine for your chicken the most important step is to allow the brine to cool to room temperature before adding the chicken. If you’re in a hurry you can cool the saltwater and balsamic vinegar combination by adding a few ice cubes to it or placing it in the fridge. Typically, this means allowing the brine to cool to around 70°F to 75°F (21°C to 24°C). Adding the chicken to a hot brine can start to cook the meat prematurely and affect the final texture, so it’s essential to let the brine cool completely before using it.
Why It’s Important to Brine for at Least 30 Minutes
Brining for a minimum of 30 minutes is crucial because it allows sufficient time for the salt and flavorings to fully penetrate the meat. During this period:
- Optimal Moisture Retention: The chicken absorbs enough moisture to significantly impact its juiciness and texture.
- Flavor Penetration: The flavorings in the brine have adequate time to infuse into the meat, enhancing its overall taste.
Can You Brine Chicken Too Long?
Yes, brining chicken for too long can have negative effects. If chicken is left in the brine for more than 24 hours, it can become overly salty and have a mushy texture. The excessive salt can break down too many proteins, leading to a mealy or unappealing texture. Typically, brining times of 30 minutes to 4 hours are ideal for most chicken recipes. For larger cuts like whole chickens, brining overnight (up to 12 hours) is acceptable, but it’s best to avoid exceeding this timeframe. That’s why we recommend brining your chicken breasts between 30 minutes and 2 hours.
Chicken Brine Alternatives
This brine is not only excellent for chicken but can also be adapted for pork. Use the same brining method and adjust the cooking times according to the type of meat.
How to Serve Brined Lavender Chicken
We love serving this Brined Lavender Chicken with a sweet fall vegetable. Try roasting butternut squash or sweet potatoes on the side. A fresh salad will make this a complete and satisfying meal. Enjoy the sophisticated, savory flavors with every bite!
Brined Lavender Chicken Recipe
Ingredients
For the Brine:
- 1 quart water
- 1 tbsp kosher salt
- 1/4 cup Primo Lavender Balsamic Vinegar
- 4-6 pcs chicken breasts
For Roasting:
- 2 tbsp Primo Herbs de Provence EVOO
- 1 tbsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
Prepare the Brine:
- In a large pot, bring 1 quart of water to a boil. Stir in 1 tablespoon of kosher salt until completely dissolved.
- Remove from heat and let the water cool to room temperature.
- Once cooled, add ¼ cup of Primo Lavender Balsamic Vinegar to the brine.
Brine the Chicken:
- Submerge the chicken breasts in the brine. Ensure the chicken is fully covered by the liquid.
- Cover the container or seal the plastic bag, and refrigerate for at least 30 minutes, up to 2 hours. This will infuse the chicken with subtle lavender and balsamic flavors.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Chicken for Roasting:
- Remove the chicken breasts from the brine and pat them dry with paper towels. This helps to achieve a crispy exterior.
- Rub the chicken breasts with 2 tablespoons of Primo Herbs de Provence EVOO. Season generously with salt, pepper, and fresh thyme leaves.
Roast the Chicken:
- Place the seasoned chicken breasts on a baking sheet or in a roasting pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Cooking time may vary based on the size and thickness of the chicken breasts.
- For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.
Serve:
- Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute.
- Serve with roasted butternut squash or sweet potatoes and a fresh salad for a well-rounded meal.
