When you cook pieces of chicken that aren’t similar in size, the small pieces will end up dry and overdone.
Be sure to pound all the pieces to be about the same thinness so they will cook evenly. [3] X Research source If you don’t have a meat tenderizer, improvise with a rolling pin.
Try adding a handful of fresh herbs to your brine for an added kick. [5] X Research source If you want to add some sweet element, try ⅛ cup of sugar, honey, agave syrup, or maple syrup. If you need a general ratio to create brine a lot of meat, use 1 tablespoon (14. 8 ml) of salt for every 1 cup (240 ml) of water. You can use a little bit of hot water to dissolve the salt (and the sweetener, if you choose to add it), but then you definitely want to cool it down. Consider adding ice until it gets to your desired ratio to cool it down quicker, but don’t put raw chicken in hot water.
The salt will not make your breasts overly salty, but the flavor will be enhanced. [7] X Research source If you’re cooking a lot of chicken, consider brining the meat for 2 to 3 hours.
Examples of store-bought marinade flavors you can try are Lemon Pepper, Orange Sesame, and Teriyaki.
An oven is ready when the “Preheat” light turns off, or it beeps. For a gas grill, turn the heat to high and put the lid on for 10 to 15 minutes. [8] X Research source For a charcoal grill, close the lid and let it heat up for 5 minutes. [9] X Research source For a skillet, place it on a burner over medium heat for 2 to 3 minutes. Flick a drop of water into the skillet; if it sizzles, the skillet is preheated.
It should still be juicy at this temperature. Anything over that will compromise the juiciness.
