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Brine your chicken for 20 minutes, not 2 hours. Big difference.
I kept getting dry grilled chicken for years. Read a recipe that said brine overnight. Did that once, came out like a salt sponge. Last month I tried a 20 minute brine in 1 quart water with 2 tablespoons salt. Way better. Juicy inside, crispy skin outside. The overnight version just masks the flavor and makes the texture weird. Anyone else found a shorter soak works better?
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oscar3902mo ago
Damn, I was all about overnight brines... you just changed my whole setup.
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