As I've written about previously, I have been having a bit of a love affair with brined pork this winter ... well, I figured if pork was so good when brined, other things must be too. I have been having dreams (and if you find this sad you can just stop reading right now) about brined ribs and and brined skirt steak ... but I thought I would start a little lighter and go with brined chicken tonight.
Following a similar method I've been using on pork, I sealed the chicken breasts in a ziploc bag with pickle juice for about 24 hours before cooking them. I grilled the chicken, finishing it off with a quick glaze, and caramelization, of some bar-b-que sauce to add a little sweet to offset the savory.
I served the chicken with sauteed greens and mushrooms, hand cut baked potato chips and salad.
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