Brined Chicken Breasts
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 136 |
Total Fat | 1.5 g |
Saturated Fat | 0.5 g |
Sodium | 949 mg |
Total Carbohydrate | 2 g |
Dietary Fiber | 0 g |
Protein | 27.5 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Boneless, skinless chicken breast halves | 2 (5-ounce) |
Water | 1 + ~3 cups |
Sugar | 2 tablespoons |
Kosher salt (or 1 tablespoon table salt) | 2 tablespoons |
Ice cubes | 1 cup |
- Directions
- Place chicken breasts between 2 sheets of plastic wrap and pound until about ½ inch thick all around.
- Bring 1 cup of water to boil in a small sauce pan over high heat. Mix in the sugar and salt and stir until dissolved. Remove from heat and transfer mixture to a 4-cup glass measure. Add ice cubes and enough water to make 4 cups.
- Place chicken in a resealable plastic bag or covered plastic container. Pour in the brine mixture and seal. Brine for 30 minutes in the refrigerator.
- While chicken is brining, prepare the grill.
- Drain chicken and place on grill. Cook for about 3-5 minutes on each side, until juices run clear. Serve with sweet pickle relish.
Exchanges
4 very lean meats
Side Suggestions: Grilled Squash
Slice 1 squash lengthwise into long, wide strips. Drizzle with 1 teaspoon olive oil and season with ¼ teaspoon herbs de Provence, 1/8 teaspoon salt, and ground pepper to taste. Grill for 3-4 minutes on each side, or until tender with nice grill marks.
Side Suggestions: Rice Pilaf
Cook according to package directions.
Side Suggestions: Sweet Pickle Relish
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