Ever had a boneless skinless chicken breast that has been cooked on the grill until it’s dry as the Sahara desert and tough as a piece of shoe leather?
After choking down more of these overcooked pieces of chicken than I want to count (ones that even a dousing on barbeque sauce couldn’t save) I was about to give up and give in to my old way of cooking chicken (bone in, skin on, plenty of breading, fried in lard and oh so not healthy) when I discovered brining.
It’s a lifesaver and it’s easy to do!
Brining helps lean, low fat, boneless skinless breasts keeps them from drying out and turning tough while cooking.
Now instead of dreading boneless skinless chicken breasts I look forward to eating them!
Here’s how:
Basic brine recipe
Take a large re-closeable plastic bag.
Pour in:
4 cups cold water
3 tablespoons kosher salt
2 tablespoons sugar
Close the bag and swish it around to dissolve the salt and sugar.
Add 2-4 boneless skinless chicken breasts.
Place in refrigerator for 30 minutes to 1 hour (but no longer than 2 hours or the salt will start to break the chicken down and turn it mealy).
Remove chicken from brine mixture and discard the brine. Rinse chicken under running water and pat dry.
Season as desired and broil, cook in a grill pan on your stovetop or (my favorite) fire up your charcoal or gas grill to cook them.
Then, cook until internal temperature of chicken is 165 degrees F. Invest in a meat thermometer. Resist cutting into the chicken or piercing it with a fork to see if the juices run clear because that will take out the juiciness the brining put into your chicken.
My favorite way to season the chicken:
Sprinkle each raw brined chicken breast with ½ teaspoon Penzey’s Northwoods seasoning or lemon pepper seasoning; briskly massage into chicken, and cook.
Note: brining is also great for turkey, lean pork and shrimp.


















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