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Chicken has been in balsamic vinegar brine for 20 hours. Going into the oven now with Mediterranean herb butter stuffed under the breast skin. It should be super moist 🤞🏻

  • 1 whole chicken or pieces
  • ½ lemon or slices if using chicken pieces
  • 125 ml coarse salt
  • 250 ml brown sugar (I used muscovado)
  • 250 ml malt or balsamic vinegar
  • 30 ml peppercorns
  • 10 ml smoked chilli flakes
  • 1 litre boiling water to dissolve above into (I still boiled in glass dish in microwave for another 2 mins) allow to cool completely before use
  • Extra cold water to add to the brine solution

Put the chicken into a glass, ceramic or plastic dish. Push the half lemon into the stomach cavity.
Pour the cold brine solution over the chicken completely covering it.
Put a heavy dish or plate on the chicken to weigh it down.
Put in fridge for a good couple of hours or overnight but not longer than 24 hours.
Remove the chicken from the brine and roast, smoke or cook as preferred.

I roasted mine in the glass convection oven. It can be prepared this way for the Weber too.
If you are using pieces then place each chicken piece on a slice of lemon in oven dish.
The same recipe can be used for turkey.

The result is a juicer chicken than normal and this one really was.

Recipe posted by Elsabie Templeton
Photo:  Elsabie Templeton

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