leow90•1mo ago

Went from dry overcooked chicken to perfect breasts just by salting 45 minutes before cooking

Switched to dry brining every chicken breast for at least 45 minutes before hitting the grill and the texture change was huge - way juicier and actually seasoned all the way through - anyone else take the time to pre-salt or am I just slow to catch on?

3 comments

3 Comments

charlesb891mo ago

Salting early is the ONLY way to go.

margaretshah1mo ago

Wait, 45 minutes? @charlesb89 that's it? I thought you needed hours.

chen.fiona1mo ago

Read somewhere that pre-salting can actually make the meat tougher cuz it pulls out moisture too fast. Might explain the short time lol