Chicken breast. One of the most common “diet” foods on meal plans around the globe. It’s low fat, it’s a quality protein, but if it’s not done “right”, it’s dry, bland, and sometimes gets stuck in your throat on the way down. If we aren’t enjoying our meals, we aren’t going to stick with our eating goals. 

WELCOME TO BRINING 

What does it mean to brine your chicken breast?

Brine means salty water. So a brine typically is a salt water bath for your poultry. Why should we do it? The salt draws moisture into the chicken while giving it a better texture and flavour. The result is a much juicier chicken breast, cooked how ever you choose.

How To Brine Chicken:

First you prepare your brine (see recipes below). If your brine was boiled, you need to chill it before you use it. Submerge your chicken breasts in the brine so they are fully covered (Zip Lock Bags work well here). Brine for a least 30 minutes- but up to 12 hours (the longer the better). Rinse your brine off and pat dry before you cook. Discard the left over. It’s full of cooties after the bird was in there. 

Brine recipes

 

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SMOKED FLAVOUR

– 4cups boiling water

– 1 cup Kosher salt

– 1c brown sugar (what?! yeah)

 – 3 ounces liquid smoke

Stir the salt and sugar into boiling water until dissolved. Pour in 15 cups of ice water (if no ice, just cold water is fine). Make sure the brine is cold before adding your chicken breasts. (warm brine and poultry = bacteria. 

Let chicken sit in the brine for at least a couple hours then rinse and dry your chicken. 

 

BUTTERMILK BRINE

  • – 4c buttermilk
  • – pepper
  • – 4tsp salt

 

This one needs to brine for at least 8 hours

Change this one up and try adding:

curry powder and cumin  

or

Thinly sliced lemon with about a teaspoon of the skin grated, grated garlic and finely chopped dill

or

grated garlic, porcini mushrooms, and fresh rosemary

 

PICKLE JUCIE BRINE!

(seriously try this!)

Ingredients-  Pickle juice. That’s it. Let it soak in the brine for at least 3 hours. Preferably longer.

 

SMOKED PAPRIKA DRY BRINE

– 2 teaspoons kosher salt

– 1 teaspoon smoked paprika

– 1/2 teaspoon rosemary

 

Rub it into your chicken breasts and let it sit in the fridge over night.

To cook- Place a few sliced garlic cloves on your baking tray and place your chicken breast on top of the garlic. Bake at 425 for 25-30 minutes until juices run clear.  Don’t over cook

 

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