Tuesday, May 15, 2012
MK's Chicken Breast Brine
1 Qt of water
1 T minced garlic
1/4 tsp dried sage
1/4 tsp dried rosemary
dash onion powder (NOT onion salt)
dash garlic powder
In 2 QT glass bowl, put 1 cup of water and microwave it for 2 min or until boiling (time depends on your microwave). Add 3 T of salt and 1/2 tsp sugar, stir until completely dissolved. Add the spices listed above and let sit a few minutes to steep. Add remaining quart of very cold water (I use some ice) and cool it all down in the refrigerator for 10 min.
Once it is cold, add 4 boneless, skinless chicken breasts making sure the meat is submerged. Place a plate on top if needed to push the meat into the water.
Let brine for 1 hour.
Remove meat from brine and rinse well under cold water and pat dry. Cook on an outdoor grill for 4 - 5 minutes per side. (4 min if they are thin, 5 if thicker breasts) or on an indoor grill such as the George Foreman grill for 5-6 min.