Brined Chicken Breast


This was my very 1st time brining and the chicken breast was so flavorful!!

Brining is the process similar to marinating; however the meat is soaked in brine for hours; depending on the type of meat. Brining is water saturated with large amounts of salt. It provides moister to meat before cooking. The process is very simple, just involves preparation.


Boneless Skinless Chicken Breast

Kosher salt (1/4 cup)
Brown Sugar (1/2 cup)
Soy sauce (3/4 cup)

Cilantro (2 tablespoons)
Garlic (1 teaspoon)
Onion Powder (2 tablespoons)
Parsley (2 tablespoons)
Rosemary (2 tablespoons)

Grill Seasonings
Salt (1/2 teaspoon)
Pepper (1/2 teaspoon)
Lemon Juice (2 teaspoons)
Olive oil (2 tablespoons cup)
~Place 2-3 cups of water in a large pot & bring to a boil. Add salt & brown sugar. Stir until the sugar has completely dissolved. Add 2 tablespoons of cilantro, 1 teaspoon of garlic, 2 tablespoons of onion powder, 2 tablespoons of parsley & 2 tablespoons of rosemary.
~Mix cold water & turn off the heat & let cool to room temperature.
~Place chicken breast in the brine, then in a large Ziploc or oven roasting bag. Seal & refrigerate for at least 1-2 hours more depending on the pieces of chicken breast.

*For food safety, discard the brine after use. The brine will contain blood & other stuff from the meat.

Grill Chicken
~Remove chicken from brine and pat dry. Place 1/2 teaspoon of salt & pepper on chicken breast.
~Preheat grill to high, oil grill.
~Grill about 5 minutes on both sides. Check by cutting into the thickest part of the chicken. Grill until no pink shows when you cut into the thickest.

I paired my Brined Chicken Breast with Grilled Zucchini & Brown rice. You can use any of your favorite sides to complete the dish.

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