Brined Chicken Breasts

Boneless, skinless chicken breasts – especially when BBQed – can quickly turn to sawdust quicker than you can say Sahara. But a quick and easy brining technique before cooking will be an insurance policy to having moist boobies everytime…so long as you stick to strict cooking times and temps.

Brining chicken for just 30 minutes guarantees a juicy grilled boobie.

Chicken breasts
4 cups water warmed in the microwave
1/4 cup kosher salt
1 teaspoon brown sugar
Lemon peel/zest (optional)

Combine all elements in a glass or Tupperware dish to dissolve the dry goods. Soak the chicken breasts for 30 minutes. Rinse and pat dry with paper towels.

Now choose your spice and prep for queing.

CAJUN

Sprinkle with garlic salt and Old Bay seasoning.

(For a wet option try a dash of Frank’s red hot sauce.)

MEXICAN

Equal(ish) parts:

Cayenne pepper

Garlic salt

Dried oregano

Cumin

Pepper

(For a wetter style take, mix in some tomatillo salsa or a couple finely diced wet chipotles

JAMAICAN/JERK

Make your own dry jerk rub combining the following ingredients at about equal parts:

Garlic powder

Brown sugar

Thyme

Pepper

Cayenne pepper

Smokey paprika

Allspice pinch

OR

Simply buy a jar of jerk sauce and cover the breasts in the marinade for a good hour before cooking.

INDIAN

Yellow curry powder

Ginger

Garlic powder

Paprika

Coriander

Cayenne powder

Grill over direct medium heat for 5 minutes per side.