leow90•3d ago

Went from dry overcooked chicken to perfect breasts just by salting 45 minutes before cooking

Switched to dry brining every chicken breast for at least 45 minutes before hitting the grill and the texture change was huge - way juicier and actually seasoned all the way through - anyone else take the time to pre-salt or am I just slow to catch on?

2 comments

2 Comments

charlesb893d ago

Salting early is the ONLY way to go.

margaretshah2d ago

Wait, 45 minutes? @charlesb89 that's it? I thought you needed hours.