Marinating and Brining...

[Tom Ferguson]

I have recently found a new BBQ Marinade that I like pretty well. It is called Chiavetta's BBQ Marinade. It's a vinegar-based rather thin sauce similar in consistancy to Carolina vinegar sauce.

Anyway, I first tried this on chicken thighs (bone-in, skin-on) and really liked it. I marinated for about an hour and rubbed them with a generic poultry seasoning just before putting on the WSM. I was really happy with the results.

I want to try some boneless, skinless chicken breasts with this marinade, but I'm concerned about them becoming too dry. I usually brine my chicken breasts and they never come out dry. Can I marinade and brine? If so, would I brine first? This sauce is very acidic so you can't marinate for long or the chicken will become mushy.

Thanks in advance for any suggestions.

 

[Jim Minion]

Tom brine first, you may not want much more that water salt and sugar in that brine, then marinade and cook.
Let us know how it turns out.
Jim

 

[Al Silverman]

Hi,

I've had good results by applying a dry rub after brinning. I leave the rub on for 12 to 24 hrs.
I find that a dry rub imparts more flavor than a marinade without danger of turning the meat mushy.

AL

 

[Tom Ferguson]

Thanks for your replies...

Jim, I thought that would be right, just wanted confirmation. I'll let you know how it comes out.

Al, I've used a rub after brining many times with good results. This particular marinade has a flavor that I've never found before, so I just wanted to try it out.

Thanks again for your replies.