Sunday, December 9, 2012

Scotts Brined Chicken with Spicy Honey Glaze

Scotty B's Brined Chicken with Spicy Honey Glaze
This takes some prep ahead of time.  Allow at least 8 hours to soak in the brine.
Brine Ingredients:
3 cups water
1/4 cup salt
1/4 sugar
2 tbl spns sugar
1 tspn garlic powder

2 tbls honey
1/4 onion
1 tble spn chili powder
2 tsp red pepper flakes
Skinless Chicken Thighs

Add water and all ingredients to a medium size pot.  Stir thoroughly.  Bring to a slow boil and stir often until sugar completely dissolves.  Remove from heat and let all of the ingredients dance for about 10 minutes.  Then add 2 cups of ice and let cool to room temperature.  Put skinless chicken thighs in a large sealable bag.  Pour brine over chicken and seal bag removing air from the bag.  Let set in refrigerator for at least 8 hours.
Honey Glaze:
Don't prepare honey glaze until you put the chicken on to cook.  It will be too thick if you do.
2 tbl spn ketchup
2 tble spn honey
1/4  cup sugar
dash of salt
1 tble spn soy sauce
1 tbl spn olive oil
3 tbl spn white vinegar
Bring everything to a boil in a small sauce pan stirring continuously.
Prepare for the chicken. 
Preheat oven to 350
 Cut up 1/2 onion and sauté on medium high heat on the stove in an oven proof skillet.  I used an iron skillet.
Remove onions and set aside.
Remove chicken from the brine and pat dry.  Add the chicken to the skillet bottom side up.  Skillet should still be hot from sautéing the onion. 
Brown the chicken for about 7 minutes then turn.  Pour the warm glaze over the chicken and let it continue to brown for about 7 minutes.
Add the onions back to the skillet.
Place uncovered in oven and cook for 45 minutes.