My secret to the Tastiest Barbecue Chicken Ever!
In a bowl or pan large enough to hold all the chicken you are going to cook (super clean sink if needed for the space), add about 2-3 tablespoons of kosher salt and 3-4 tablespoons of brown sugar per gallon of water. Stir until dissolved. Add the chicken to the water making sure all the chicken is covered. Let stand for 30 minutes or as long as over night in the refrigerator. This is called brining. I do this to chicken before frying too. I brine my turkey before baking on Thanksgiving. This method adds so much flavor to the meat and it turns out very moist. I started doing this when I needed to quick thaw some chicken. You know it's well brined when the water turns a dirty reddish color. Try it you'll love it!
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