How to Brine Chicken Breasts for Grilling
July 25, 2019 8 Comments
Do you know how to brine chicken breasts for grilling? It is so easy!
You can transform bland, boring skinless, boneless chicken breasts into a fast meal that everyone will love.
I buy my chicken breasts at Costco because they are affordable and I can freeze them. My plan is to make sure I always have something healthy in the freezer when I start thinking about dinner.
Brining is an excellent way to ensure that your chicken breast does not turn into a hockey puck on the grill.
I like using my slow cooker for a slow cooker chicken taco filling and for making a slow cooker whole chicken. I find that when I plan (and manage to get the chicken into the cooker in time), my chicken stays moist. Slow cookers are great for keeping liquid inside the dish.
Brining, on the other hand, enhances juiciness by ensuring that the meat absorbs liquid before it is cooked. This “extra liquid” protects the chicken from getting too dry as chicken will lose liquid as it cooks.
You use kosher salt for this step because it has large crystals (unlike fine, table salt). Kosher salt is for “koshering”. The Torah forbids the consumption of the blood of an animal. The two accepted methods of extracting blood from meat, a process referred to as koshering or “kashering,” are salting and broiling (that is why it is called kosher salt for the salting process).
You simply sink the chicken breasts in salted water.
After 15 minutes (really), you take them out and rinse them off. The difference is quite amazing from simply tossing the chicken breasts on the grill.
These will be juicy!
I check the temperature to ensure that my chicken is done. The FDA says to cook chicken until it is 165 F. I take mine off at about 150 and let the temperature rise outside of the grill. Also, I cut the chicken through the thickest part to ensure doneness (if I want to double check).
Chicken breasts have different thicknesses in their shape which makes them a little tricky to judge for when they are fully cooked.
Have you ever tried brining chicken breast?
Brined Chicken Breast Recipe
Makes 7 breasts
7 boneless, skinless chicken pieces about 6 ounces each (2.5 pounds)
¼ cup kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
First, mix ¼ cup kosher salt in a large bowl with 1 quart of warm water. Immerse chicken breasts in salted water for 15 minutes and then rinse.
Heat grill to medium high. Pat chicken dry with paper towels and put on a rimmed baking sheet. Mix black pepper, and smoked paprika in a small bowl. Brush chicken on both sides with the olive oil and them rub the spice mixture on both sides.
Grill chicken breast for 4 minutes and then flip to other side. Cook for another 4 minutes and check the internal temperature. The FDA says to cook chicken until it is 165 F. I take mine off at about 150 and let the temperature rise outside of the grill. Also, I cut the chicken through the thickest part to ensure doneness.
One breast is 163 calories, 6.4 g fat, 1.9 g saturated fat, 0.3 g carbohydrates, 0 g sugar, 25.4 g protein, 0 g fiber, 234 mg sodium, 1 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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