If you like juicy, tender chicken breasts, look no further than the brining method. It’s one of the best ways to get incredible chicken results.
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I sometimes wonder if I use chicken breasts more than any other meat in my dishes. They are incredibly versatile, and I have many, many recipes that include boneless, skinless chicken breasts. It’s one of the most popular meats in America, not only for its convenience and versatility but also because a boneless, skinless chicken breast is a healthy choice. It’s low in fat and full of protein.
Brining is a little bit new to me; however, it’s become familiar in recent years as I’ve practiced using the method. Once you try it, you will wonder why you didn’t brine meats long ago. Every time I brine chicken breasts, they turn out tender and juicy, with an added salty taste that I enjoy.
If you’re unfamiliar with brining, the method involves infusing meat by soaking it in water, salt, and other spices, if desired. It sounds pretty simple, but brining is actually scientifically thought out. Proteins in the meat, in this case, the chicken breast, actually change, making the meat more tender and juicy. The added benefit of brining is that the spices you add to the water soak into the meat, making it more delicious. You may hear a lot about brining around Thanksgiving. Many people enjoy a brined turkey.
Are Chicken Breasts Healthy?
Isn’t it great when something tastes good and is good for you, too? Boneless skinless chicken breasts are considered a lean protein. On average a chicken breast has about 31 grams of protein and only 3.6 grams of fat. With plenty of fatty meat cuts to choose from, grabbing a pack of boneless skinless chicken breasts is a wise idea. If your diet allows you to eat meat, it’s one of the most friendly foods out there for those who are gluten-free, dairy-free, and seeking a low-carb or keto diet.
The secret to an excellent brine
The secret is in the water and the amount of time you allow the chicken breasts to soak. First, when mixing in the salt and the garlic powder, it’s crucial to stir until the seasonings are dissolved. Chunks of salt or other spices floating around in the water aren’t going to make their way into the chicken. The better dissolved they are means there are smaller particles that will soak in more easily. Next, although you don’t need to soak your chicken breasts for hours, you will get a more tender and flavorful result the longer you soak them. Just keep in mind that once you hit the 30-minute mark, the brining needs to continue in the refrigerator.
INGREDIENTS
- 4 cups cold water
- 4 tablespoons kosher salt
- 1 tablespoon garlic powder (optional)
- 4 boneless skinless chicken breasts (6 ounces each)
INSTRUCTIONS
Dissolve
Mix salt in water until dissolved.
Submerge
Place chicken in brine, ensuring it’s fully covered.
Brine & Prep
Brine chicken, then remove and pat dry.
Devour!
FAQs & Tips
You can make a brine and store it in the refrigerator in a container until you are ready to use it. You can also brine your chicken breasts and store them in an airtight container or zip-top storage bag in the refrigerator for up to three days. Then take them out and cook them when you’re ready. If you’re brining in bulk, or even a small amount, and want to freeze the chicken breasts for a later date, you can brine them, then place the chicken breasts in freezer-safe zip-top storage bags, remove as much air as possible, and freeze for up to six months.
If you don’t like the thought of salty-tasting chicken breasts, then I would recommend using other seasonings as well. Salt is quite important for the brining process; however, you can add other seasonings, such as thyme, rosemary, onion powder, or anything you like to enhance the flavor of your chicken breasts. Using other seasonings will tone down the possibility of tasting only salt. Also, you may want to brine your chicken breasts for a shorter amount of time to avoid a salty flavor.
Yes—The wonderful thing about brining is that you can brine any meat you like! Just as people brine whole turkeys for Thanksgiving, you can brine chicken breasts with the bones and skin still intact. I enjoy the boneless skinless chicken breasts due to the health benefits, and there’s no skin or bones to get in the way of the seasonings soaking into the chicken. Still, brining is useful with a bone-in chicken breast.
Serving Suggestions
Wow, the serving possibilities with a brined chicken breast! Let’s start with sandwiches since I love a good sandwich. These tender chicken breasts make an incredible chicken pesto sandwich, or chop them up (once cooked) to make a superfood Greek yogurt chicken salad sandwich…yum!
For dinnertime, I like to use these chicken breasts to make crunchy baked parmesan chicken or lemon pepper chicken. As we discussed, boneless skinless chicken breasts are wonderfully versatile, so keep plenty of them on hand and your brining liquid ready to go!
How To Brine Chicken Breasts
Ingredients
- 4 cups cold water
- 4 tablespoons kosher salt
- 1 tablespoon garlic powder optional
- 4 boneless skinless chicken breasts 6 ounces each
Instructions
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In a large mixing bowl, dissolve the kosher salt in the cold water by stirring thoroughly.
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Optional: If brining for longer than 45 minutes, mix in the garlic powder for additional flavor.
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Submerge the chicken breasts in the brine solution. If they are not fully covered, use a smaller bowl or a resealable plastic bag.
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For brining times over 30 minutes, place the chicken in the refrigerator. If brining for less than 30 minutes, you can leave it on the countertop.
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Let the chicken brine for 15 minutes to 2 hours, depending on your preference and available time.
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After brining, remove the chicken from the solution, discard the brine, and pat the chicken dry with paper towels.
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The chicken is now ready to be cooked as desired, or it can be stored in the refrigerator for up to 3 days or frozen for up to 2 months before cooking.
Nutrition
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