tough chicken breasts
All the chicken breasts we buy or we can find are tough and even hard after cooking, sometimes. Wife is fixing some now sliced and in bbq sauce. Don't have great hopes for it. How do you fix Chicke...
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We always buy the cheapest boneless, skinless chicken breasts we can find, and they are never tough or chewy. The key is to avoid overcooking them, and to brine them for 3 - 5 hours for increased juiciness. Here is my brine recipe for 2 to 4 breasts:
1 T molasses
1/4 cup sugar
1/4 cup kosher salt
2 t garlic powder
2 t ground cayenne
2 t ground cumin
1/2 t ground black pepper
boil the molasses in 1 cup of water. Mix together the dry ingredients, and add to the boiling water. Continue boiling for 2 minutes, then let cool. Put chicken breasts in a large bowl, add the brine mixture, then add 4 - 6 cups water (or at least enough to cover the chicken). Refrigerate for 3 to 5 hours.
Remove breasts from brine, rinse and pat dry. Season with your favorite seasoning mix. (I use Kickin' Chicken). Grill over medium heat or hot coals for 4 - 5 minutes per side, depending on size of breasts.
1 T molasses
1/4 cup sugar
1/4 cup kosher salt
2 t garlic powder
2 t ground cayenne
2 t ground cumin
1/2 t ground black pepper
boil the molasses in 1 cup of water. Mix together the dry ingredients, and add to the boiling water. Continue boiling for 2 minutes, then let cool. Put chicken breasts in a large bowl, add the brine mixture, then add 4 - 6 cups water (or at least enough to cover the chicken). Refrigerate for 3 to 5 hours.
Remove breasts from brine, rinse and pat dry. Season with your favorite seasoning mix. (I use Kickin' Chicken). Grill over medium heat or hot coals for 4 - 5 minutes per side, depending on size of breasts.
