The Chef-Approved Brining Tip For Flavorful Chicken On The Grill
Use a Saltwater Solution
– Dissolve salt in water to create a basic brine. This enhances the chicken’s natural flavors and helps it retain moisture while grilling.
Add Sugar for Balance
– Include sugar (like brown sugar or honey) in the brine. It balances the saltiness and helps caramelize the chicken when grilled.
Incorporate Aromatics
– Add herbs, garlic, onions, or citrus zest to the brine for extra flavor depth, infusing the chicken with subtle, fragrant notes.
Use Cold Water or Ice
– Ensure the brine is cold before submerging the chicken to avoid bacteria growth and maintain food safety.
– Brine Time MattersBrine the chicken for at least 30 minutes to an hour for smaller pieces, and 4 to 6 hours for larger cuts or a whole bird.
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– Add Acidic ElementsA splash of vinegar, lemon juice, or apple cider can help tenderize the meat while giving it a tangy bite.
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Dry the Chicken Before Grilling
– After brining, pat the chicken dry with paper towels. This allows the skin to crisp up beautifully on the grill.
Don’t Overdo the Salt
– Use the correct ratio of salt to water (usually about 1/4 cup of salt per quart of water). Too much salt can overpower the chicken.