I will not brine chicken anymore.
Yes, I've read countless recipes and articles singing its praises - well seasoned, moist meat. The problem is, every time I've tried it with chicken, I've had mostly disastrous results - chicken way too salty, and making matters worse, several times were for company. Yes, I followed instructions carefully, used table salt when called for, kosher when kosher is specified. Most, if not all recipes came from trusted Cooks Illustrated.
I'm not sure why my results have been so dreadful. The only thing I can think of is that density and salt-absorbing quality of particular chickens vary. Anyway, I've decided seasoning in such an unpredictable way is just too... unpredictable.
So, here I am, day before Memorial Day gathering, wondering, what's the SECOND best way to season chicken destined for the grill? Any suggestions? Am I the only one who has experienced this problem? Barring any other ideas, my plan is to grab my bowl of kosher salt and sprinkle.