Chai Brined Chicken

Chai Brined Chicken

  • 5 cups original Bhakti chai concentrate
  • 24-oz. apple cider (non-alcoholic)
  • 2 c. water
  • 3 cinnamon sticks
  • A small lump (about 2″ long) of fresh ginger, peeled and cut into 4-5 pieces
  • Peppercorns to taste – I used about 2 teaspoons
  • 1/3 cup kosher salt
  • 1/3 cup granulated sugar
  • Skinless chicken breast

1. In a large sauce pan, combine the Bhakti concentrate, water cinnamon sticks, ginger, peppercorns, kosher salt and sugar. Stir occasionally over medium heat until all the salt and sugar dissolve.  Add the apple cider, stir to combine, and cool in the fridge to about 40-45 degrees.

2. Once chilled, gently pour over the chicken breasts in a large bowl, covering the chicken.  If you don’t use all the liquid, that’s ok, just be sure to include all the peppercorns, cinnamon sticks and ginger pieces.  Place in fridge overnight (at least 12 hours)

3. Remove the chicken from the brine and pat dry. Place marinated chicken in a roasting dish and bake at 375 degrees for 25 minutes (flipping the chicken once). The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F

4. Serve with basmati rice.

Check out Maggie’s recipe and more photos.

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