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Doug Crann
12-06-2015, 12:35 AM
......for chicken breasts please....

THoey1963
12-06-2015, 12:43 AM
Cup of salt and a gallon of water? Add some peppercorns?

I like to use Italian Dressing. Not a brine, I know.

THoey1963
12-06-2015, 12:44 AM
Here is a brine I have used with pork. Might be able to modify it for chicken:

4 cups water
1/4 cup kosher salt
1/4 cup brown sugar
1 small onion sliced
1 lemon sliced
2 cinnamon sticks crushed or 1/2 tablespoon cinnamon powder.

Doug Crann
12-06-2015, 12:52 AM
How long should the breasts sit?
In the brine that is....

mikemci
12-06-2015, 03:41 AM
I would brine for 1.5-2 hrs.

IamMadMan
12-06-2015, 08:02 AM
You can't get any simpler than that above, however some other ingredients could also help impart more flavor. Even adding garlic powder, onion powder, or a little juice from pickles or pickled peppers will add a lot of flavor.

I also agree with mikemci that 1.5 - 2.0 hours is adequate for chicken pieces, but longer if it is a whole chicken.

I really like Chiavetta's Chicken Marinade, although the label calls it a marinade, technically by composition it meet the criteria of a brine and will penetrate into the meat.

You also have the famed Bob Baker's "Cornell Chicken (http://www.bbq-brethren.com/forum/showpost.php?p=90728&postcount=1)" recipes which are awesome with chicken cooked hot and fast..

Lastly you have Patio Daddio's Bird Bath (http://www.bbq-brethren.com/forum/showpost.php?p=1450012&postcount=1) and his Ultimate Thankgiving Brine (http://www.bbq-brethren.com/forum/showpost.php?p=1087814&postcount=1) which is also great on any poultry product.

cpw
12-06-2015, 08:53 AM
If you want REAL simple, do a dry brine, which is just a 1/2 teaspoon of kosher salt per pound of meat sprinkled on top. Let it sit in the fridge for an hour or so, and you're good to go. I'll normally add whatever rub at the same time, and if it's a salty rub, cut back on the kosher salt.

The real trick to juicy chicken breasts is just not to overcook them.

ozoner
12-06-2015, 09:27 AM
I always like throwing a small handful of whole cloves into the brine when I am cooking it up, for poultry.

My favorite poultry brine is one I found over at virtualweberbullet.com. This is sized for a turkey, but it tastes equally excellent for a batch of chickens.

2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered 4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
*Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.


(I concede that this is not "simple")

Rusty Kettle
12-06-2015, 09:35 AM
I don't brine chicken. The trick to juicy chicken breast is hit it with high heat and do it quickly. The faster you cook it the better it will be but it is very easy to over cook it. I like to cook my chicken breast with my kamado. No idea why but it just seems to be juicer and has better flavor.

palmtreefrb
12-06-2015, 10:41 AM
The simplest is dry brining. Just kosher salt and a little backing powder for crispy skin.
http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html