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Brining Marinating Chicken Chicken Breast

Brine vs. Marinade for grilled chicken

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Brine vs. Marinade for grilled chicken

jerry200 | Jun 23, 2009 02:55 PM

I'm somewhat new to cooking, but I've got a fancy new outdoor grill and I'm trying to educate myself.

Last night I grilled chicken breasts that I brined according to a simple recipe I found (1/2 cup sugar, 1/2 cup salt, 4 lbs of chicken and a lot of water).

The chicken came out great (juicy, tender and succulent) , except we found it to be a bit too salty because of the brine. (I know...."Brine" is synonomous with salt so what did I expect!)

So here are my questions:

1. Is there a way to do brining that is less likely to leave the chicken tasting salty?

2. Would a marinade do as well as brine in making the chicken succulent?

3. Any recipes that anyone would care to recommend?

Thanks!

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