We Cook: Mill’s River Chipotle BBQ-brined Bell & Evans Statler Chicken Breast

Chipotle BBQ Brined Bell & Evans Statler Chicken Breast (Serves 4)

This dish features juicy, smoky Statler chicken breasts brined in a chipotle BBQ mixture, then roasted to perfection for a flavorful, tender meal.

Prep Time: 15 minutes (plus 4–6 hours brining time)
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes

INGREDIENTS:

For the Brine:

• 4 Bell & Evans Statler chicken breasts
• 4 cups water
• ¼ cup kosher salt
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 2 tbsp chipotle in adobo, pureed
• 2 tbsp apple cider vinegar
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Ice (to cool the brine)

For Cooking the Chicken:

• 2 tbsp olive oil or butter
• ½ cup chipotle BBQ sauce (store-bought or homemade)
• Fresh cilantro or parsley, for garnish (optional)

INSTRUCTIONS:

Prepare the Brine:

1. In a medium saucepan, combine water, salt, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, chipotle puree, apple cider vinegar, bay leaf, thyme, and rosemary.
2. Bring to a gentle simmer, stirring to dissolve the salt and sugar.
3. Remove from heat and add ice to cool the mixture completely.
4. Submerge the chicken breasts in the cooled brine, cover, and refrigerate for 4 to 6 hours (or overnight for deeper flavor).

Cook the Chicken:

1. Preheat oven to 400°F (200°C).
2. Remove chicken from the brine and pat dry thoroughly with paper towels.
3. Heat olive oil or butter in a large oven-safe skillet over medium-high heat.
4. Sear the chicken, skin-side down, for 3–4 minutes until golden brown. Flip and sear for another 2 minutes.
5. Brush with chipotle BBQ sauce and transfer to the oven.
6. Roast for 15–18 minutes, basting with additional BBQ sauce halfway through, until the internal temperature reaches 160°F (it will rise to 165°F while resting).
7. Remove from the oven, let rest for 5 minutes, then garnish with fresh herbs.

To Serve:

• Serve the chicken alongside roasted vegetables, mashed potatoes, or a fresh salad for a well-rounded meal.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.