My kitchen aficionado friend, Jody shared a chicken tip a year or two back and I can’t believe I haven’t told you about it yet! It’s a quick and simple way to ensure grilled chicken comes out tasting ab-so-tutely-wootly amazing. Many warm days inspire the lighting of the
backyard patio grill. Unfortunately, if sauce or fatty beefs aren’t involved, a grilled bird rarely excites anyone. Something about cooking chicken at high heat really sucks the moisture out of it. Makes sense, right?
Now, I am not going to pretend I have ANY idea why this trick works. It just does. I actually have no idea how it even affects the nutritional value of chicken. However, it works at Thanksgiving and by golly it has no choice to work throughout the spring & summer. Here we go. Brine your chicken. Yep, that’s it. It sounds more complicated than it truly is. Here’s what you do.
In a large ziptop bag, mix:
- 1/8 cup salt
- 1/4 cup honey (agave if you don’t have enough honey)
- 4 cups of water
Now you can add about 4 full-sized chicken breasts, adjust the recipe to the amount of poultry to be cooked. Throw the bag in the fridge for 2-4 hours (more won’t hurt) and grill as usual.
The super juicy and slightly salty chicken will blow your grilling mind. I totally promise. If you try it and it doesn’t work, you can send me a nasty email. That’s how much I believe in this. I really hate nasty emails too.
For some reason, I have had boat loads of blog views for the Hawaiian Dip recipe I posted back in February. Most people find it through Pinterest. (If you still need a Pinterest invite, let me know!) However, one person commented, “I love how people throw pineapple and coconut in something and call it Hawaiian. Rediculous.”
That bugged me. That’s why I wouldn’t even begin to know what to do with a nasty email. And yes, I know she spelled ridiculous wrong, so joke is on her. Stupid Hawaii Five-O hater. I guess I’d never make it in New York now, would I?
(Still writing up my Disneyland tips if you are wondering!)