Marinate in ranch dressing

[Blindgreed1]

A chef told me recently that the only thing that penetrates chicken is salt. Anything else should be used to dress as the meat cooks.

When grilling lean cuts of pork or chicken, I use a brine solution . . . salt (sometimes with sugar) and water, for a couple of hours.

Rinse before grilling.

Tender.

I'm not NEAR the cook I think I am (sometimes). I've only ever heard of brining whole turkeys and chickens etc. It never occurred to me to throw some skinless/boneless breasts in to a brine for a few hours before grilling. As a result, when my husband is cooking on the grill, I almost always use at least bone-in, skin on breasts just so they don't come out tasting like cardboard.

Inside, I usually slow cook them in some small amount of liquid for the same reason--I don't want them to dry out.

Huh.

Brining gives you a juicy tender bone in or out chicken breast. I actually put them in the brine before I put them in the freezer for storage until I'm ready to cook it. This way it brines as it thaws.