Have you ever cooked a chicken breast that turned out dry? Think most of us have and it’s my #1 reason to order dark meat at unknown joints. Today my friend is the day we aim to break dry or tough grill chicken dinner disasters. Keep reading
Most the time you’ll see me lighting up chicken tenders which come with their own set of fixable problems. This recipe is about the chicken breast. The breast come in all different sizes pretty much small (young bird), medium (youngish bird), large (old bird), and too huge (pterodactyl bird). There are vast differences from chicken farmer to farmer. Try not to pick the huge breast, its often a tough old bird. I do my quick brine a little weak, and you can add any flavoring you like. Of course, this is for the Cottonmouth. Most brine calls for 1/4 cup (4 tbs) of salt. Mine is usually a frog's hair lower at three tbs.