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Grilled chicken breast
Posted on 10/6/16 at 2:15 pm
Posted on 10/6/16 at 2:15 pm
Looking to grill some boneless, skinless chicken breasts. Should I cook them low and slow or hot and fast?
3
Posted on 10/6/16 at 2:20 pm to doubletap
Lately I've been getting a skillet as hot as it can, throwing the breast on there on high for 1 minute. After a minute, turn the heat down to low-medium low and flip the breast and let cook for 10-15 minutes (depending on how big).
I think it comes out great every time.
I think it comes out great every time.
Posted on 10/6/16 at 2:20 pm to doubletap
Brine them for up to 1 hour, then go hot and fast. Comes out perfect.
This post was edited on 10/6/16 at 2:21 pm
Posted on 10/6/16 at 2:31 pm to doubletap
Cut in half or beat to flatten. Poke holes in with a fork. Brine - put in a large bowl with salt, sugar and water for 30 mins minimum. Take paper towels to dry the outside. Put olive oil and pepper on them. Grill 4 mins on each side with high heat
Posted on 10/6/16 at 2:38 pm to InflateADate
quote:
Cut in half or beat to flatten. Poke holes in with a fork. Brine - put in a large bowl with salt, sugar and water for 30 mins minimum. Take paper towels to dry the outside. Put olive oil and pepper on them. Grill 4 mins on each side with high heat
I do this, but without poking the holes. Is that to let the brine enter the breasts?
Posted on 10/6/16 at 2:43 pm to tlsu15
No need to poke
Posted on 10/6/16 at 2:44 pm to InflateADate
What's the ratio of sugar to salt to water?
Posted on 10/6/16 at 2:46 pm to doubletap
1/4 cup of salt to 4 cups of water. Just sprinkle in some sugar.
You want the water to be warm, but not hot. Stir the salt/sugar as you add it until it dissolves and then add the chicken breasts. I like to brine for 1 - 1.5 hours.
You want the water to be warm, but not hot. Stir the salt/sugar as you add it until it dissolves and then add the chicken breasts. I like to brine for 1 - 1.5 hours.
This post was edited on 10/6/16 at 2:51 pm
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