Habanero & Honey Brined Chicken

Zach Thorp Oct 12, 2022




  • Fresh herbs
  • Citrus wedges
  • Habanero peppers


  1. Combine water, salt, sugar and Habanero & Honey balsamic vinegar in a large pot over medium-high heat.
  2. Heat brine, whisking occasionally, until the sugar and salt dissolve. Remove from the heat and let cool to room temperature.
  3. Place chicken in a large pot or duch oven and cover in brine. Convert the pot and refrigerate for a minimum of 24 hours or up to 3 days.
  4. Preheat the oven to 425°F. Place a rack in the middle of the oven.
  5. Remove chicken from the brine, rinse and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 tablespoon of Blood Orange olive oil.
  6. Roast chicken for 1 ½ hours, brushing the chicken with oil every 30 minutes, until cooked though.
  7. Remove from the oven and let rest for 5 minutes before serving.