WET BRINING RECIPES

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HOW TO BRINE CHICKEN BREASTS (WET OR DRY) | FINDING TIME ...



How To Brine Chicken Breasts (Wet or Dry) | finding time ... image

Brining is a super simple technique that will help your chicken breasts (or other cuts) be flavorful and moist, a crazy easy dinner. Here are both wet brine and dry brine techniques.

Provided by FINDINGTIMEFORCOOKING.COM

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Chicken breasts (or other cut)
Olive oil, other spices for cooking
For wet brine
Table salt (see notes)
Water
For dry brine
Salt (I prefer sea salt or pint Himalayan salt)

Steps:

  • If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
  • For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
  • From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
  • Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.

HOW TO BRINE CHICKEN BREASTS (WET OR DRY) | FINDING TIME ...



How To Brine Chicken Breasts (Wet or Dry) | finding time ... image

Brining is a super simple technique that will help your chicken breasts (or other cuts) be flavorful and moist, a crazy easy dinner. Here are both wet brine and dry brine techniques.

Provided by FINDINGTIMEFORCOOKING.COM

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Chicken breasts (or other cut)
Olive oil, other spices for cooking
For wet brine
Table salt (see notes)
Water
For dry brine
Salt (I prefer sea salt or pint Himalayan salt)

Steps:

  • If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
  • For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
  • From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
  • Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.

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Is Brining Necessary? A wet or dry brine is often recommended for fish. A wet brine is basically a salt water bath that is best for sturdy fleshed fish. More often, a dry brine is appropriate. A dry brine, or …
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