This was my first brining experience, and it was AMAZING! It made the chicken so moist and tender, it was absolutely perfect. I definitely recommend it! I served the roast chicken with Chili-Lime Corn on the Cob and Black Beans (recipes below).

I saved the left over meat and bones to make soup next week!

Citrus Brined Roast Chicken

Ingredients

• 1 3-4 lb Whole Chicken – remove giblets, neck, etc
• 1 Lemon
• 1 Lime
• 1 Orange
• 1 Grapefruit
• 3/4 cup Salt
• 1/4 cut Sugar
• 10 sprigs of Cilantro – roughly chopped (including stems)
• 1 cup Warm Water
• 1 gallon Cold Water
• 2 tsp Seasoned Salt
• 2 tsp Pepper

Preparation

1. In a large bowl or container (preferably with a lid, but I used a large stainless steel bowl and covered with saran wrap) add salt, sugar, and warm water to dissolve.
2. Add the cold water – add citrus juices, rinds, and cilantro
3. Submerge chicken in liquid – cover and store in refrigerator for 8-24 hours
4. Preheat oven to 375 degrees and remove chicken from liquid – pat dry
5. Season skin with seasoned salt and pepper
6. Place chicken on roasting pan – roast for 1 hour 30 minutes to 2 hours (insert a meat thermometer into the thickest part of the breast, without hitting the bone – chicken is done at 180 degrees) – Baste regularly
7. Remove from oven – Let rest 10 minutes – Slice and enjoy!

Avocado Sauce

Ingredients

• 1 Avocado
• 1 lime – juiced
• 2 tbsp Plain Yogurt (I used greek)
• 2 tbsp Fresh Cilantro
• 1/2 tsp Cayene Pepper
• 1 tsp Salt
• 1/4 cup Water

Preparation

Add all ingredients to a food processor (or magic bullet, in my case) – Process until smooth

Chili-Lime Corn on the Cob

Ingredients

• 4 ears Corn – shucked
• 2 tbsp Butter
• 2 tsp Chili Powder
• 1 Lime – juiced

1. In large pot of water add corn and bring to a boil – boil for 5-8 minutes
2. Remove from water
3. Rub with butter – Drizzle with lime juice – Sprinkle with chili powder