Have you heard of brining chicken before? I didn’t till a couple of days ago. I thought brining was just for making pickles. No, it’s used for poultry as well. Lunch is brought into my office quite frequently by a caterer. Everyone including myself always raves that his grilled chicken is so moist and delicious. He uses no sauce. He brines the chicken first. Grilled chicken with no BBQ sauce to drown it in? This chicken doesn’t need it.
Brining is a simple process. It is simply a solution of salt and cold water that the chicken is immersed in for a minimum of two hours in the refrigerator. Different spices can be added to the brine. I used salt, brown sugar and olive oil. This was so flavorful, much better than a marinade.
Most recipes I found called for a gallon of water but I didn’t have a container that big. The chicken I bought was three large bone in breasts. I didn’t think I needed to make that much brine anyway since most recipes used a whole chicken. I had a bowl that would hold a gallon. I poured in ten cups of cold water, 1/4 cup of sea salt, 1/3 cup of brown sugar and 1 tablespoon of olive oil. Stirred with a plastic coated whisk. I didn’t use as much salt as other recipes because I didn’t want the chicken to taste salty.
I placed the chicken breasts into the bowl and it began to spill over. I poured some of the water out and covered the bowl with wrap. I put it in the refrigerator for about eight hours. Then grilled the chicken as normal except I didn’t use any BBQ sauce. I didn’t rinse any of the brine off the chicken before cooking. Again most recipes called for rinsing off the brine. I know, I like living on the edge!
It tasted perfect even though I went with my own version of the brine. The family all commented how moist and flavorful the chicken was. Remember this is without BBQ sauce and we are die hard BBQ sauce fanatics. So a huge winner for me. I love trying new ways of cooking especially when the results turn out great. We won’t talk about the many cooking failures I have had!
Have you tried brining before? Is this something you always do?