I’ve been brining turkeys for a couple years now (Cook’s Illustrated and their brining research completely convinced me) – and now I doubt we’ll ever roast a turkey without giving it a good soak first. But with all the grilling my husband does in the summer, I wondered what a brine would do for bone-in chicken breast, which has a tendency to get a little dried out. And so the experiment began…
Basic Brine for Moist Grilled Chicken
2 quarts cold water
1/4 cup Morton Kosher salt (or 1/8 cup Morton Table Salt)
1/3 cup light brown sugar
1. Measure cold water into a bowl or container large enough to hold all of your meat (and at least 2 quarts of water).
2. Add Kosher salt and brown sugar; mix well with a whisk until well dissolved.
3. Rinse bone-in chicken pieces well and add to brine. Cover and refrigerate for 2 hours (or as long as overnight). Note: You may also use frozen or whole bone-in chicken; frozen pieces will thaw in the cold water overnight.