Preparation / Directions:
Dissolve the salt in the boiling water. Add it to the cold water. Add the
green onions, garlic, black pepper and orange juice. Place the chicken
breasts in the water and place in the fridge for 1 hour. Be careful not to
leave them in for more than 2 hours.This process is called Brining.
Remove the chicken breasts after 1 hour. Grill the breasts until they are
firm, approximatley 5 minutes per side. If you are ultra-paranoid about
salmonella, you can use a meat thermometer and cook them to an internal
temperature of 165 degrees. I guarantee these will be the best chicken
breasts you have ever had. Enjoy!!!! By the way, this recipe is also great
with a whole roast chicken. For a whole chicken, you should leave the
in the Brine for at least 12 hours. Roast at 350 degrees for 1hr 15min or
until the internal temperature is 165 degrees. If you want the perfect
chicken every time, invest $5 in a meat thermometer. It takes all the guess
work out of roasting meats. By the way, this also works GREAT with a whole
chicken or turkey. Just use 1 cup salt per gallon of water. Let the whole
bird sit in the brine for at least 12 hours. Try this on thanksgiving. I
gurantee it will be the best turkey ever.
It's Important not to add any additional salt to the chicken. They are
already salted through from the brine, adding more will make them too salty.
The secret to juicy chicken breast is simple, as you will see after you try