13 November, 2010

Brined BBQ chicken and potato skins

Do you know how delicious and juicy poultry is when you use a brine?  During Thanksgiving time you will hear a lot about brining turkey.  If only brine fresh turkey or chickens.  If you were to buy a Butterball turkey those are already brined before you buy them.  Homemade brines are definitely superior if you have the time. 
Last night I made a big Friday night dinner since sickness has invaded our home nobody was in the mood to do our usual family night out.
Try this brine next time you're making chicken:
8 c. water
1/4 c. sea salt
1/4 c. brown sugar
3/4 c. white vinegar
1 T. BBQ dry rub seasoning  (You can use any dry rub recipe you like.  There are a lot of them out there) 
Mix this together in a covered container.  Take your chicken breasts (bone in or boneless-skinless) and submerge in in the brine.  Cover and let it stay in there for at least 2 hours but NO MORE THAN 4!  When done brining take it out of the brine and pat dry.  Bake it, broil it or grill it.  The result is deliciously flavorful and juicy chicken.  It's no more trouble than a marinade and really worth the time.  

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