This brine helps keep the chicken extra juicy and adds a deep umami flavour. Use it to brine chicken breasts, chicken legs or a whole chicken
|Prep time||20 minutes|
|Brining time||2-3 hours or overnight|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.
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.
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
Heat a gas grill to medium or prepare a medium-high charcoal fire.
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.
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.
Serve the chicken with the charred oranges and parsley.