YIELD: 12 servings 1 gal. cold water, divided¾ cup kosher salt¼ cup coarse sea salt12 garlic cloves, smashed¼ cup honey2 Tbsps. black peppercorns1 Tbsp. lime zest½ cup lime juice12 no-back chicken split breasts¾ cup oil¼ cup commercial chile-lime spice blend 1. For the garlic-lime brine: To 1 qt. water in a saucepan over medium heat, add salts, garlic, honey, peppercorns, zest and juice. Stir well until salts are completely dissolved. Remove from heat and let cool. 2. Combine brine with ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.