Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, dry brined lemon pepper chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Dry Brined Lemon Pepper Chicken is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Dry Brined Lemon Pepper Chicken is something which I’ve loved my whole life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Get 3.5-4.5 Lbs Whole Chicken
  2. Take 4 Tablespoons Kosher Salt
  3. Get 4 Tablespoons Salt Free Lemon Pepper Seasoning
  4. Take rack Roasting pan with
  5. Make ready Butchers Twine

But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods. Remove chicken from brine; discard brine. Pat chicken dry with paper towels.

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.

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. Dry-brining the chicken also means crispier skin. Lemon pepper seasoning, a zesty combo of dried lemon peel, onion, garlic, and plenty of ground black peppercorns, passes that test with flying colors. Place the chicken in the prepared baking dish, spaced slightly apart.

So that is going to wrap it up for this special food dry brined lemon pepper chicken recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!