Generally, brines call for a coarse salt such as sea salt or kosher salt. Table salt will work, but you will need about a quarter less the amount of salt per quart. [2] X Research source A quart is enough to brine about one and a half pounds (680 g) of chicken. [3] X Research source
Alternatively, other sweeteners like honey, agave syrup or maple syrup can be used within your brine. [5] X Expert Source Jillian Fae DowningPrivate Event Chef & Chef Educator Expert Interview. 2 September 2021.
Larger chicken breasts or large quantities of chicken may be brined overnight to get the best flavor and texture. You can quickly brine your chicken by splitting it up into half-pound (227 g) servings and letting each one soak in their own dish or bag for one and a half to two hours. [14] X Expert Source Jillian Fae DowningPrivate Event Chef & Chef Educator Expert Interview. 2 September 2021.
Some people choose to rinse their chicken after brining it. This helps keep the chicken juicy and leaves a more mild flavor.
Working over direct heat, chicken breasts can cook quickly. There is no set time for grilling chicken, though. Just be sure to check the inside and make sure it is cooked fully.
You can use a meat thermometer to monitor the internal temperature of your chicken. If the outside is cooking too fast, turn the temperature down to 400°F (204°C).
