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?
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