Brine with Holland House Cooking Wine {Recipe}

My kids love chicken, and I make it often….but it gets boring.  I am always looking for ways to liven up this dinner staple.  Recently I had the chance to review Holland House Cooking Wine and we loved it!

Holland House wines can be used for a variety of purposes in the kitchen, from enriching the flavor of soups and side dishes to adding flavor to rice, stir fries, and vegetables.  Recently, a friend asked me if I had tried brining turkey or chicken as her family discovered how much they liked it.  I decided to try Holland House’s recipe for Grilled Brined Chicken with Garlic and Thyme.

What’s brining and why do it?  From the Holland House website: “Brining is a process of osmosis and protein denaturing via a high-salt liquid solution. Meat and poultry is submerged in the solution and chilled for a period of time. Brining makes lean meat and poultry absorb liquid and become juicier.”

Grilled Brined Chicken with Garlic and Thyme

1 bottle (16 oz.) HOLLAND HOUSE White Cooking Wine with Lemon
3 Tbsp. chopped fresh thyme or 1 rounded Tbsp. dried thyme, crushed
2 large cloves garlic, pressed through a garlic press
2 Tbsp. kosher salt
4 boneless skinless chicken breast halves (6 to 8 oz. each)

Pour about 2/3 cup cooking wine into a glass. Stir in thyme and garlic. Microwave on high 1 minute. Cool to room temperature — at least 30 minutes, stirring once or twice. (Or, place glass in an ice water bath to chill faster; stir occasionally.) Meanwhile, in a large glass bowl, stir salt into remaining cooking wine until completely dissolved. When cooled, stir flavor infusion and add to remaining cooking wine; stir.

Place chicken in a sealable plastic bag or non-metallic bowl. Pour brine over chicken so it is completely submerged. Cover and refrigerate 1 hour if chicken is thin, 2 hours if it is thick (1-inch or more).

Preheat grill to medium heat. Drain chicken and discard brine; do not rinse chicken. Grill thin chicken breasts 6 minutes (8 minutes for 1” thick breasts) over direct heat with cover closed. Turn chicken, close cover, and grill 2-4 minutes more (about 4 minutes more for thick breasts). Serve immediately.

My kids loved this dish and brining the chicken was easy!  The meat and flavors were delicious.  I plan to try some of Holland House’s other recipes as well.  Check out the website for coupons and great ideas for your kitchen!
This post is the opinion of Jennifer of Experimental Mommy.  While a sample was received to facilitate this review, all opinions expressed are 100% honest.

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