My wife and I eat a lot of boneless skinless chicken breasts. We like the convenience and relatively healthy nature of them since I like meat at every dinner but they come out dry and tasteless a lot.
I read a cooks illustrated article about brining chicken for the grill. During the summer, I took to pounding the breasts out of a uniform thickness, then brining them before throwing them on the grill. Despite my mediocore grill skills, it was almost impossible to screw them up and they always came out nice.
Last night I did shake and bake chicken. I didn't pound the breasts, but I did brine them for a couple of hours in a water and soy sauce mixture. They came out much jucier than usual.
So now I figure I'll brine all my chicken. Is brining truly the magic bullet for making edible boneless skinless chicken or are there any downsides? I don't really watch my sodium but imagine that it soaks up a fair amount of salt, On the other hand, it doesn't taste salty and how much can it soak in anyway? Are there recipes where you shouldn't brine?
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