Malt Vinegar-Glazed Chicken BreastsPosted by in Food
Malt Vinegar-Glazed Chicken Breasts
1/2 cup malt vinegar
1/8 cup dark molasses
1 tbsp honey
1/4 tsp ground coriander
pinch cayenne pepper
pepper to taste
1/4 tsp cinnamon
1/2 bay leaf
1/4 cup brown sugar
1/8 cup salt
1/8 cup malt vinegar
4 sprigs fresh thyme
4 boneless skinless chicken breasts
Combine ingredients in a small saucepan and bring to a boil, then set aside
Mix sugar, salt, vinegar, thyme and 1 cup water in a large pot and bring to a boil. Stir in 6 cups cold water. Allow to cool. Add chicken breasts to the pot. Cover and refrigerate for 4 hours (or up to overnight).
Remove chicken from brine and grill over medium high heat. When it is close to done, brush with the glaze. Cook until it reaches an internal temperature of 165.
We loved the rich, dark flavor of this chicken that was not overpowering at all. You should use all of the glaze when basting the chicken. It cooks to a lovely golden brown and malt vinegar gives it a nice gentle tang. I marinated only 4 hours and it had lots of flavor. I’ll be making this recipe again. The leftovers were fantastic in chicken sandwiches and in salads!
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