New this month
Get the Allrecipes magazine

Brined and Roasted Chicken Pieces

"Brined chicken parts are roasted with a simple garlic butter coating. Enjoy the juiciest, most flavorful chicken you have ever eaten!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Cook

  • Ready In

  1. In a gallon-size sealable plastic bag, dissolve the Morton(R) Kosher Salt and sugar in 1-quart of cool water. Add the chicken, then seal the bag, pressing out as much air as possible. Refrigerate for about 1 hour. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.
  2. Combine butter, garlic and pepper. Brush the chicken pieces on all sides with the egg yolks. Spread the garlic mixture over the chicken and lightly pat so that chicken is evenly coated. Transfer the chicken pieces (skin-side-up) to an oiled rack in roasting pan. Roast uncovered at 425 degrees F until juices run clear and chicken is cooked through (internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings to serving platter when cooked through and keep warm. Remove the breasts and thighs when cooked through, and serve.

Footnotes

  • Tips
  • Omit egg yolks if desired. Brush chicken with unsalted butter or margarine and sprinkle with spices. Baste with pan juices during roasting time.
  • Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • For brining boneless, skinless chicken breasts - Use 4 chicken breast cutlets (about 1-1/2 lb. total) in a full recipe of the brine solution, but cut the brining time to 40 minutes.
  • Extra Tip
  • If chicken is to be grilled - Light gas grill, set at high heat, cover. Heat 10 to 15 minutes. Season chicken with garlic butter. Place chicken on grill, skin-side-down. Cook covered following manufacturers suggestions. Check for doneness with instant read thermometer - internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat. Pan roast uncovered at 425 degrees F until juices run clear and chicken is cooked through (internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings or breasts and thighs to serving platter when cooked through and serve.

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Basic brine. I put garlic in with the salt/sugar mix. Used boneless chicken breasts and grilled them. Easy and tasty, doesn't make the chicken salty at all.

Most helpful critical review

Is this a safe recipe for high blood pressure, restricted sodium, patients to use? Is there any way to test the amount of sodium remaining in the meat after removing it from the brine solution?...

Most helpful
Most positive
Least positive
Newest

Is this a safe recipe for high blood pressure, restricted sodium, patients to use? Is there any way to test the amount of sodium remaining in the meat after removing it from the brine solution?...

Basic brine. I put garlic in with the salt/sugar mix. Used boneless chicken breasts and grilled them. Easy and tasty, doesn't make the chicken salty at all.

Very good, skin is full of flavor. I didn't add the sugar or the egg. Served it with crusted-brined baked potatoes. You can brine the potatoes in a separate container, then coat in rock salt and...

I did this for my son's pirate party and it turned out great! All the kids ate their chicken and loved it! I didn't use the garlic, because I didn't want it too spicy for the kids, but even wi...

Yum! All three small children loved it enough to eat two pieces (never happens!) and hubby and I loved it as well. Meat is tender and juicy, skin is crispy and all is very flavorful! Thanks!!

I used a whole chicken, no sugar in brine, marinated 2 hours, grilled it. Might have been that I used a young, organic bird, but best chicken I have ever had!