Who would have thought a simple Brine for Chicken would result in such moist succulent chicken. Trust me the results are amazing. My husband came home from work a couple weeks and it happened to be one of those wonderful "Spring" thaw days so he was expecting to grill a couple chicken breasts. He looked in the bowl and said.....what's that? A bit worried I think....
However after reading about this Brine in Art Smith's Cookbook "BACK TO THE FAMILY" I decided to give it a shot. Needless to say our grilled chicken breasts were incredible. My husband couldn't beleive how much more moist the Chicken breasts were after grilling since they have a tendency to be a bit dry when prepared without the skin. So my suggestion, save time to brine! You'll never go back to preparing boneless, skinless chicken breasts any other way. In fact, Rob insists on brining most all our meat now. Whew,what did I get myself into! (According to Art Smith , Colonel Sanders Kentucky Fried Chicken, brined all their chickens). Turns out he used to work for the Colonel. It was interesting to learn that back than brining was referred to as marinating. Since experiementing with the brined chicken breasts, we have brined a pork roast, turkey breast and even bone in chicken. Without fail.......so succulent! Here's the recipe adapted from Art
Brine for Chicken
Combine 1/2 up kosher salt, 1/8 cup of sugar, a couple bay leaves, a tablespoon of peppercorns, and 2 cups of cold water. Heat until this the salt and sugar dissoves. Let cool. Pour over chicken with a bit more water if necessary. Leave for at least a couple hours or better yet.....over night.
Tonight I decided to make Stuffed Chicken Breasts........yum!
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