WET BRINED CHICKEN BREASTS

Jul 17, 2022October 17, 20220 135

We Believe in Home Cooks

by Anne Milneckin Dinner, Grilling

Time: 1 hour

Makes 3 chicken breasts

Rating

Ingredients

Juicy and delicious boneless, skinless chicken breasts. Is that an oxymoron? NO! There are so many ways to take advantage of this lean and convenient protein source. Got 30 minutes? Then take that bird for a dip. A quick half hour wet brine will get you to moist chicken with endless possibilities. Top salads. Tuck into sandwiches. Shred into tacos. The list goes on.

The great thing about a quick salt brine is that when you move onto seasoning, you can look to our Salt Free Blend Collection. Read about different approaches to creating juicy and delicious boneless skinless chicken breasts in our blog: Three Techniques for Boneless Skinless Chicken Breasts.

Instructions

1.	The ratio for a wet brine is easy to remember: 1 Tbl Salt to 4 cups (1 quart) of water. If this seems like a large amount of salt for 4 chicken breasts, keep in mind that it's not the brine ratio that's of concern. It's the time that the protein sits in the brine. Larger cut, longer brine time. In this instance, the brine time is just 30 minutes.
2.	Dissolve 1 Tbl salt in 4 cups hot water. Allow to cool a bit then add to a ziptop bag, bowl or baking dish and submerge the chicken the brine. Allow to sit for 30 minutes.
3.	Remove the chicken from the brine and pat dry. Season with a Salt Free Blend. We chose The Stuff for a classic Cajun Creole Flavor. Let the seasoned chicken breasts sit at room temp while heating the pan.
4.	Heat a cast iron skillet over medium-high heat. Drizzle in the Pure Avocado Oil. Sear the chicken breasts until deep golden brown - about 8 mins. Turn and lower the heat. If the chicken is scorching, add a little additional oil.
5.	Continue cooking until the chicken is firm to the touch and opaque white. The best tool when it comes to safe cooking temps for protein is an instant read thermometer. You're looking for an internal temp of 165°F.
6.	Move the cooked chicken to a board or plate and allow to rest for 5 mins before carving or serving.