DESCRIPTION
After doing a series of tests and comparisons, this is the recipe and method that I’ve found works best for brining chicken breasts.
Ingredients
Units
Scale
- 4 cups cold tap water
- 4 and 1/2 Tbsp. Morton’s kosher salt*
- 1 Tbsp. garlic granules (optional)
- 4 (6oz) boneless skinless chicken breasts
Instructions
- In a medium-sized bowl stir together water and salt until salt is dissolved.
- If you are planning to brine for over 45 minutes, stir in the garlic granules (otherwise the flavor won’t penetrate).
- Add the chicken breasts. Make sure they’re all submerged. If not, use a narrower bowl or a zipper bag.
- If brining chicken for more than 30 minutes, transfer brine and chicken to refrigerator. If brining for under 30 minutes, leave on counter.
- Allow chicken to sit in brine for 15 minutes to 2 hours. See chart above to determine optimum time. My preference is 1 hour.
- Remove chicken from brine. Discard brine. Pat chicken dry with paper towels.
- Cook chicken immediately (try these baked chicken breasts or these grilled chicken breasts), or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook.
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Notes
*Different kinds of salt have different sized crystals so you need different amounts depending on the type. Use 6 tablespoons of Diamond Crystal kosher salt, OR 4 and 1/2 tablespoons of Morton’s kosher salt, OR 3 tablespoons of fine or table salt.