Here you will find the recipe for Brine to Roast and Bake Perfect, Juicy, and Flavorful Chicken, Turkey, or Pernil (Pork Leg). In addition to this post, we highly recommend you also read Bake the Perfect Chicken, Turkey, or Pernil to ensure culinary success in your baking endeavors.
It's time to enjoy with family and prepare delicious barbecues. In the United States, we celebrate Independence Day on July 4th, and traditionally, this date is associated with fireworks, barbecues (BBQ), picnics, and family gatherings. That's why this post is dedicated to that day and to all the hot days when we like to cook light and easy-to-prepare dishes, but also, I have shared a great method to bake the perfect Turkey for upcoming festivities so read on.
I've taken a short break from indoor cooking and have been grilling almost daily. I've made roasted chicken, hot dogs, beef and chicken skewers (my favorites!), chops, burgers (also favorites), fish, and ribs. Oh, I also love toasting casabe and ripe plantains (yellow plantains) on the grill—they turn out delicious!
In today's post, I won't provide a specific recipe because grilling is all about experimentation with various marinades, and of course, avoiding overcooking. Instead, I'll share valuable tips that have significantly enhanced the flavor of my grilled meats. Over the past three weeks, I've seized the opportunity to refine my grilling techniques, and now, my roasts rival those of my husband, proclaimed "The King of the BBQ" at home.
Shish Kabobs
Kabobs are a breeze to prepare, requiring minimal cooking time—around 12 to 15 minutes—similar to chicken breasts and fish. The versatility of kabobs shines as you can experiment with different vegetables, cuts of meat, and marinades. To ensure even cooking of both meat and veggies, it's crucial to cut everything into uniform sizes. Personally, I marinate the 1-inch meat cubes the night before using a flavorful Dominican Sazón (seasoning). It's worth noting that Dominican sazón, is all natural ingredients, and isn't a spicy seasoning.
The following day, assembling and grilling the kabobs is a swift process. Opt for a clean, oiled grill to prevent sticking. For an added burst of flavor, brush the kabobs with BBQ sauce just before removing them from the grill—this step is entirely optional.
Are you in a hurry to BBQ a Chicken?
A way to prepare grilled chicken quickly is by steaming it in a pressure cooker for 15 minutes or in a regular pot for 30 minutes. Then all you have to do is place in the grill to brown and finish cooking.
A way to prepare grilled chicken quickly is by steaming it in a pressure cooker for 15 minutes or in a regular pot for 30 minutes. Then all you have to do is place in the grill to brown and finish cooking.
Brine
On the topic of enhancing tenderness, moisture, and flavor, consider employing the technique of brining. Whether it's ribs, chicken, or chops, leaving the meat in brine overnight ensures optimal results. If time is a constraint, even an hour of brining before cooking can make a significant difference. This method is versatile and extends to Turkey and ham (pernil) preparation during Thanksgiving and Christmas before oven baking. The result? Crispy on the outside, moist on the inside chicken that is sure to delight. It is easy, hassle-free and best of all there is no need to get your hands greasy with butter or seasoning, the salt water does it all for you. The sugar and honey in the brine help your meat to brown naturally with an appetizing color.
How Long to Brine?
The longer you leave the meat in brine, the saltier it will become. With the recipe I'll provide below, you don't have to worry because it doesn't require much salt and can last up to two days. After placing the meat in the container, you should refrigerate it until you're ready to cook. For more information on baking a turkey or ham (pernil), you can read: Preparation of Turkey and Pernil.
The list specifies the minimum time the meat should stay in brine, but it's better if it lasts for 24 hours.
A whole chicken (4 pounds) 4-12 hours
Chicken pieces 1- 2 hours
Whole turkey 1-2 days
Ham (pernil) 1-2 days
Turkey breast 5-8 hours
Pork chops or Ribs 8-12 hours
Chicken in brine
Pernil (ham- Pork Shoulder) in brine
Mari’s Brine
Desiring tender, moist, and flavorful ribs, chicken, and chops? Brining holds the key. I recommend leaving the meat in brine the night before. This technique can also be applied to turkey and ham (pernil) for Thanksgiving and Christmas, ensuring a succulent result when baked in the traditional oven. The outcome? Chicken that's wonderfully crispy on the outside and delightfully moist on the inside.
8-10 cups water enough to cover the meat
¼ cup salt or ½ cup Kosher Salt
2 Tablespoons brown sugar
1 teaspoon black pepper
5 cloves garlic (crushed) more if you like
3 teaspoons oregano - more if you like
3 Tablespoons honey or maple syrup
2 teaspoons mustard
½ cup sour orange or vinegar
Herb of your choice (e.g., thyme, Rosemary, coriander etc.)
Instructions:
1. In a small pot, mix the salt, sugar, and honey with a bit of water. Heat until dissolved.
2. Combine the salt water with the rest of the ingredients in a larger container.
3. Submerge until fully covered the chicken or other meat preference in the seasoned water, cover, and refrigerate for 1-2 days.
4. When ready to bake, remove the meat from the brine, drain, and discard the salty water. There is no need to add more seasoning. Trust me the bird has absorbed all the flavors and will taste delicious.
5. Bake or roast the meat as usual, keeping in mind that marinated meats cook faster. For turkey and Pork Shoulder (Pernil), I suggest baking it covered until the meat becomes tender. This not only saves time but also ensures thorough cooking on the inside. Maintain a temperature of 325°F (190°C), and the tenderizing process may span 3-6 hours, contingent on its size. To assess tenderness, simply poke the meat with a fork; if it easily penetrates in and out, it's tender enough to uncover. Proceed to bake uncovered until achieving the desired browning.
Yield: This recipe, as is, is for 3-5 pounds of meat (1.5-2 kilograms). For more pounds of meat, double or triple the ingredients.
Notes:
a) For every additional ten cups of water you use, add ¼ cup more salt.
b) For a turkey or ham (pernil) weighing 12-15 pounds, I use 3/4 cup of salt and 7 liters of water—generous enough to cover the meat.
Chicken Kabobs with Arroz Frío (Cold Festive Rice), corn, and roasted ripe plantain.
Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you. - Luke 6:38
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