You will be surprised how much moister your boneless-skinless chicken breasts are when you give them a soak in this simple honey brine.
Through osmosis, brining raises the internal temperature at which the moisture is forced out of a protein, resulting in much juicier meat. Once brined, the chicken breasts are ready to use in your favorite recipes.
- 1 quart cold water
- 1/4 cup salt
- 1/4 cup honey
- 4 large boneless, skinless chicken breasts
Add the water, salt, and honey to a 4-qt container. Whisk until the salt is completely dissolved. Add the chicken breast, and place a small plate on top to assure the chicken is submerged.
Refrigerate for at least 1 hour, but no longer than 2 hours. Remove the chicken from the brine, and pat dry with paper towels. They're now ready to cook in any recipe that calls for boneless-skinless chicken breasts.