All-nighter brined chicken

All-nighter brined chicken

Mediterranean
20 mins Prep · 60 mins Cook

This brine helps keep the chicken extra juicy and adds a deep umami fl avour. Use it to brine chicken breasts, chicken legs or a whole chicken

Created by Spinneys
Prep time 20 minutes
Brining time 2-3 hours or overnight
Cook time 60 minutes
Serves 4
Cuisine Mediterranean
Diet High-protein
Preparation Moderate
Nutrition (per serving)
Calories 570
Fat 30g
Saturates 8.8g
Protein 55g
Carbs 22.3g
Sugars 18.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Slice the orange. Place the orange slices, salt, sugar, water, peppercorns, coriander seeds, cinnamon stick and star anise in a saucepan and bring to a boil. Simmer for 10 minutes. Brew the coffee. Add the coffee and allow to cool.

2

Remove the chicken pieces (thighs and drumsticks) from the brine (reserving the brine for use later) and blot dry with paper towels. Lightly brush both sides with the olive oil.

3

Remove the chicken from the brine (reserving the brine for use later) and blot dry with paper towels. Lightly brush both sides with the olive oil

4

Heat a gas grill to medium or prepare a medium-high charcoal fire.

5

Place the chicken in the centre of the grid, breast side-down, first for 5 minutes each side, then move it to the side of the grid to cook on a gentler heat. Turn regularly. Baste in between with the brine. To check that it’s cooked through, pierce with a knife between the thighs and breastbone: the flesh should be white and fi rm. Set aside, covered in foil to rest for 15 minutes before serving.

6

Meanwhile, roughly chop the parsley. Slice the orange into 1cm-thick slices and place on the grill for 5 minutes per side or until charred.

7

Serve the chicken with the charred oranges and parsley.