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Out of the Blue

Grilling today: we have some grass-fed beef for burgers, and a few chicken breasts. The chicken breasts are considered very daunting for grilling, as they can be easy to dry out, but I tend to have pretty good success with them. I do have to confess that a little of this may be the magic that comes out of this bottle, as I have tried quite often to come up with a homemade marinade that compares, and have never even come close.

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6. Re: Out of the Blue Aug 21, 2010, 17:07 Cutter
Fool wrote on Aug 21, 2010, 13:34:
I just learned how to brine chicken breasts for grilling. If you have a few hours (or overnight) to soak the chicken in a bowl of salt water you will be amazed at how juicy the chicken breasts will be. I do it when I grill and when I fry, its a huge difference.


I was going to say brining is the key to good poultry. And you want equal parts sugar and salt. The following from a good article on it.

The Cook’s Illustrated recipe is really easy – 1 quart of water, 1/4 cup of table salt (or 1/2 cup of kosher salt) and 1/2 cup of sugar per pound of meat. Using those proportions, I mixed up three quarts of brine and stirred to dissolve the salt and sugar into solution. I also crushed a few cloves of garlic, chopped some tarragon and sliced up some lemon, eager to add some flavor during the soaking process. I added the chicken to the brine and then sunk a pot lid on top of the chicken to ensure that it stayed submerged and absorbed as much brine as possible.

The simplicity of the Cook’s Illustrated brine is one of its great strengths. The other is the relatively short period of time required to achieve the benefits of the brine. While some recipes direct you to let the meat soak overnight, this one recommends only 1 hour per pound of meat, at least 30 minutes and not more than 8 hours. I left the chicken to soak for a good five hours before pulling it out of the brine (all of which, including the lemons, I immediately discarded) and setting it to air dry in the refrigerator for about an hour and a half.
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