
For anyone wanting to cook chicken
Brine it in one of two ways:
- sprinkle coarse kosher salt over each side and leave in the fridge overnight
- mix 1 tablespoon of salt per cup of water into a “wet brine” which you soak your chicken in overnight
IN THE MORNING:
Put that shit in a marinade. Whatever you want it to be. Basic rules of thumb:
- oil as your base (neutral oils like canola, olive, etc)
Some form of acid like vinegar, citrus, etc
Seasonings
LESS SALT THAN USUAL BECAUSE YOU BRINED IT
Soy sauce or Worcestershire for some umami
Some form of sugar like granulated, maple syrup, honey, etc but only a tad
Emulsifier (some shit that mixes the oil, acid, and sugar together into one sauce) like Dijon mustard or an egg
Let that shit sit until dinner
Cook however you want, but for the love of god don’t boil marinated chicken, until it temps to 150, carry over heat will take it to a nice, safe, juicy temp.
Scran down on your grub wub cubs.