Ingredients
Glaze
- 3/4 cup malt vinegar
- 1/4 cup mild-flavored (light) molasses
- 2 tablespoons honey
- 1 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 dried pasilla or ancho chile, stemmed, seeded
- 10 whole black peppercorns
- 1 1-inch piece of cinnamon stick
- 1/2 bay leaf
Chicken
- 1/2 cup (packed) light brown sugar
- 1/3 cup kosher salt plus more for seasoning
- 1/4 cup malt vinegar
- 8 sprigs fresh thyme
- 1 4-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs
- Freshly ground black pepper
- 2 tablespoons vegetable oil
Description
Don't Have Time To Brine? The Glaze Is Delicious On A Plain Roast Chicken.
Bon Appetit Magazine
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