Brining for more flavorful, juicier grilling of chicken and pork chops

Spring grilling season is upon us, the St Louis area weather has been great….we are one of those families that grill year-round, no matter what the weather.  Regardless, we’re starting to hear lawnmowers already, and that means that the grills are getting fired up, too.

Grilled boneless chicken breast or boneless loin chops are a popular choice for grilling today.  They are relatively inexpensive, lean, quick-cooking, and everyone in the family likes them.  What can be problematic about these proteins is that they dry out just because they are so lean.  Using a quick brine beforehand adds flavor and moisture to the finished product.  It couldn’t be easier.

Brining essentially soaks it in a salty liquid before cooking.  Don’t confuse brining with marinating. Marinades contain acid and do not add moisture to the meat, (though it can tenderize) but a salty brine helps the meat to soak up moisture from the water in the brine.

For 4-6 boneless chicken breasts or loin chops, you’ll need 

2 quarts water

2 tablespoons salt (I like to use kosher)

1/4 cup brown sugar

2 gallon reseal-able freezer bag, I like the zippered ones, they leak less.

Add the water, salt, and brown sugar in the freezer bag. Seal the bag and shake to combine the ingredients.

Open the bag and place the chicken or chops in the brine to submerge them.

Reseal the bag and place the bag in a baking dish. Transfer the baking pan to the refrigerator to keep the meat safe while it brines.  The dish is just to prevent any leakage or spills from going into your fridge.

Leave meat in the brine for 60-90 minutes.  Longer, and you risk having over-salty food.

Season with your usual dry seasonings, pepper, garlic, etc., if you wish, before grilling, but avoid salt or seasoned salts; you’ve already added enough to the meat.  It’s now penetrated into the heart of the protein, not just resting on the surface.

Don’t over grill your meats either.  Sear them first on each side, and then move to a cooler part of the grill to finish up.  When they are just about done, take them off and let them rest, covered, on your plate or platter for a few minutes before enjoying.  They will be juicier and more flavorful.

Enjoy your grilling this week!  If you’ve tried the recipes and methods I’ve provided, let us know how you liked it!