Pan Seared Chicken with Asian Brining Blend

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pan seared chicken asian brining blend victoria gourmet recipe

This chicken is tender and flavorful. Served with cilantro coconut rice - this is a hands down winner. 


2 cups boiling water
3 cups ice cubes
3 quarts cold water
4 split chicken breasts
3 cups cooked rice, warm
1 cup cilantro, chopped
1 cup unsweetened coconut, toasted
Zest and Juice of 1 lime

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
25 minutes
Resting Time: 
3 - 6 hours
Total Time: 
6 hours, 45 minutes
Serving size: 


1. In a large pot bring 2 cups of water to boil. Stir in the Asian Brining Blend. Stir until salt and sugar has dissolved.
2. Add ice cubes to the brining water and stir until melted. Then stir in 3 quarts of cold water or enough to completely cover the chicken. Water temperature should be 45°F or colder.
3. Add in the chicken, cover and refrigerate for 3-6 hours.
4. Preheat the oven to 350°F.
5. Remove chicken from brine and pat dry. Do not rinse!
6. Heat a grill pan or oven safe skillet to medium high heat. Seared chicken skin side down for 4-5 minutes or until grill marks appear or is browned. Flip chicken over and transfer top the oven.
7. Cook 15-20 minutes or until internal temperate reaches 160ºF.
8. Meanwhile, in a large bowl combine the warm rice, cilantro, coconut, and lime zest and juice. Mix well. Serve with chicken.


Average: 5 (1 vote)
I made the chicken just like the recipe. The chicken was really tender and with great flavor. For the rice I was hoping a more coconutty flavor, so I added a little bit of coconut sugar to my coconut flakes when I toasted them and some raisins for and extra tangy and sweet kick. They really go well together. I also served it with some black beans. Really tasty dish.

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