Do Away With Dry BBQ In 1 Surefire Move

Barbecued chicken is a staple for most backyard cooks. When completed correct, it is a fantastic issue when incorrect, well, it is like gnawing on barbecued shoe leather. The dilemma is, chicken does not come uncommon or medium but for safety reasons it comes prepared a single way-completed, and prolonged exposure to high heat, as a rule, saps the juices out. But it does not have to be that way. There is 1 way to have your barbecued chicken served at its juiciest-brined.

Brining is a straightforward process where you immerse meat in a saltwater answer-for 1 to 24 hours-created with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat’s all-natural juices. Visiting visit these folks maybe provides aids you might use with your co-worker. In scientific terms, the resolution binds the proteins together within the meat. All you really require to know is that your guests and family members will thank you.

In most components of the country, barbecue season is no longer restricted to the summer months. In fact, numerous Americans are possessing a yearlong enjoy affair with their barbecue. That is a long time to settle for dry meat. So for your very first foray into the world of brining, or if you are an old pro, try this recipe offered by America’s authority on salt, Morton Salt.

Chicken Worth Its Salt

1 quart cool water

3/four cup Morton Kosher Salt

3/4 cup sugar

1 chicken (three to 31/two lbs.) cut into 8 pieces, rinsed and patted dry, or two split chicken breasts (bone in, skin on)

To Brine:

In a gallon-size sealable plastic bag, dissolve the Morton Kosher Salt and sugar in 1 quart of cool water. Add the chicken, then seal the bag, pressing out as a lot air as possible. Refrigerate for one particular hour and up to 24. Remove chicken from the brine rinse nicely below cool water. Pat dry with paper towel.


Heat grill ten to 15 minutes. Season chicken as desired. Spot chicken on grill, skin side down. Cook covered following manufacturer’s ideas. Check for doneness with instant-read thermometer-internal temperature reaches 170 F for poultry breast meat and 180 F for poultry thigh meat.

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