Truffle Roasted Chicken with Grilled Kale & Pecan Pesto Jazzmen Rice
Yields: 6 servings
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon red pepper flakes
  • 1 gallon water
  • 2 lemons, halved
  • 6 Joyce Farms skin-on chicken breasts
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Truffled Butter (recipe follows)
  • Summer Squash Purée (recipe follows)
  • Grilled Kale & Pecan Pesto Jazzmen Rice (recipe follows)
  • White truffle oil, for drizzling
  1. Make the brine: Whisk salt, sugar, granulated garlic, granulated onion, thyme, bay leaves, red pepper flakes together in 1 gallon of water. Squeeze lemon juice into brine and add squeezed halves. Submerge chicken breasts in water overnight.
  2. Preheat oven to 350°.
  3. Remove chicken from brine, and pat dry. Season chicken with salt and pepper. Place chicken breast on the grill over high heat until skin has charred grill marks and skin begins to crisp.
  4. Place chicken on a sheet tray and rub with Truffled Butter. Place in oven to finish cooking, until an inserted thermometer reads 165°.
  5. When the chicken is done, spoon a little more Truffled Butter over the chicken and allow it to melt down the skin of the chicken.
  6. Into the bottom of a bowl, spoon Summer Squash Purée. Make a nice tight pile of Grilled Kale & Pecan Pesto Jazzmen Rice in the center of the bowl; place chicken breast on top. Drizzle white truffle oil around the bowl into the Summer Squash Purée to finish.
Recipe by Louisiana Cookin at