Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, dry brined lemon pepper chicken. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Brine Add four cups of water, plus the salt and sugar to a Dutch oven, and bring to a boil. Breast side up Once the grill has preheated, remove the chicken from the brine and pat it dry with paper And there you have it! Fresh, savory, and delicious lemon-pepper brined butterflied chicken.

Dry Brined Lemon Pepper Chicken is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Dry Brined Lemon Pepper Chicken is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have dry brined lemon pepper chicken using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Dry Brined Lemon Pepper Chicken:
  1. Prepare 3.5-4.5 Lbs Whole Chicken
  2. Take 4 Tablespoons Kosher Salt
  3. Make ready 4 Tablespoons Salt Free Lemon Pepper Seasoning
  4. Take rack Roasting pan with
  5. Take Butchers Twine

The juice is a bit lemony, but mostly it is sour. But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods. Dry-brining the chicken also means crispier skin.

Steps to make Dry Brined Lemon Pepper Chicken:
  1. Liberally salt chicken inside and out with Kosher salt. I would not recommend using regular table salt!
  2. Set in roasting pan and let sit uncovered in refrigerator over night. Let the salt work it's magic. It should resemble this picture when your ready to cook.
  3. When ready to cook generously season inside and out with lemon pepper seasoning. Do not salt again! Tie legs and wings together with butchers twine.
  4. Let rest uncovered until cool enough to cut up and serve. Feel free to experiment with other seasonings and herbs. Enjoy
  5. Bake in preheated oven uncovered at 425 degrees for 20 minutes then reduce heat down to 350 degrees. Continue cooking for around another hour or until the breast measure's internally 160 to 165 degrees.

Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. The perfect dinner for a busy weeknight.

So that’s going to wrap this up with this exceptional food dry brined lemon pepper chicken recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!