Brined Chicken Breasts

[Jason B]

Hey folks,

Been away too long (in terms of making a post anyways) ...

I've got a 12llb butt going and will throw on some chicken breasts before my folks come over tomorrow for Easter dinner.

Now for the question: I'm doing a simple brine on the breasts to hopefully enchance juiceyness and a little flavor. Just some AJ, brown sugar, and kosher salt.

If I brine them overnight (6 whole breasts) will I run the "haminess" risk of messing up their falvor? If one of the experts answers this relatively soon I figure I could take them out of the brine and let them air dry.

Thanks!
-Jason

 

[Doug D]

My experience with brining chicken longer than necessary is that it doesn't become "hammy", just salty. I would just take them out of the brine when they've been in long enough, rinse, pat dry and return to the fridge.

 

[Tom Hinkle]

This is a little late to help you, but if you're going to brine that long, use less salt; about half a cup per gallon of liquid.

 

[Jason B]

That's what I did. I only used about 3 tablespoons of salt.

Chicken came out very nice btw.