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?
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...
by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.