Sweet Tea Brined Chicken with Cucumber Salad and Avocado Cream

by Chris Kuhn

Sweet Tea Brined Chicken with Cucumber Salad and Avocado Cream

Prep Time: 25 minutes + brine time
Cook Time: 12 minutes
Yields: 4 servings

 

Cucumber Salad:
¼ cup apple cider or rice wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 long, English cucumber
2 tablespoons fresh chives, finely chopped
 
Chicken:
2 pounds chicken breasts
1 package Fire & Flavor Garlic and Herb Everyday Chicken Brine
2 teaspoons Fire & Flavor Chicken Rub
1 tablespoon olive oil
1 medium zucchini, cut into ½-inch rounds
1 red bell pepper, but into 2-inch pieces
Lemon wedges and Avocado Cream (recipe below) for serving

FIRST In a large bowl, combine vinegar, olive oil, sugar, and salt; season with freshly ground black pepper and set aside. Slice cucumbers into 1/8-inch rounds and place in vinegar mixture along with chives; toss to combine. Cover and refrigerate while you prepare chicken.
 
NEXT Brine chicken breasts according to package direction. Remove chicken from brine, pat dry and cut into 2-inch pieces. Place chicken in a large bowl and toss with Chicken Rub and olive oil. Thread chicken, zucchini, and peppers onto metal skewers, alternating chicken with vegetables.
 
LAST Preheat grill or grill pan to medium-high heat. Grill chicken until lightly charred and cooked through, about 10-12 minutes total. Serve with Cucumber salad, avocado cream, and fresh lemon wedges.
 
Avocado Cream:
Using a food processor or blender, puree 1 avocado, ¼ cup sour cream, ¼ cup lemon juice, and salt to taste until smooth.

Need Ingredients? This recipe used:

Fire & Flavor Chicken Rub

Fire & Flavor Garlic & Herb Chicken Brine

 


 


This entry was posted in Brining, Chicken

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