Just picked up 2 nice free-range boneless skinless chicken breasts, and am pretty good at keeping them juicy (just dont overcook them) but there has been alot of discussion about brining lately.
Is brining only effective on the entire bird? Or is it worth brining the 2 breasts? It will be cooked on the grill
Thanks for any fast advice, this is for dinner tonight
edit: oh! and a simple brine for this small portion would be great too if someone has one