Quick question about brining boneless chicken?!


Question: I have some chicken breast (in about 1 1/2-inch pieces) that I was going to brine for about 4 hours before skewering and broiling, to keep it moist. Complications arose, and I didn't get my chicken into the brine at lunchtime as I had planned. Now I need to have dinner on the table in about 3 hours. Is it worth it for me to brine the chicken for 2 or 2 1/2 hours? Or should I just forget the brining step for this time? Please, I'll appreciate it if you don't just guess--tell me from personal experience whether I should bother brining or not. Thanks very much!


Answers: I have some chicken breast (in about 1 1/2-inch pieces) that I was going to brine for about 4 hours before skewering and broiling, to keep it moist. Complications arose, and I didn't get my chicken into the brine at lunchtime as I had planned. Now I need to have dinner on the table in about 3 hours. Is it worth it for me to brine the chicken for 2 or 2 1/2 hours? Or should I just forget the brining step for this time? Please, I'll appreciate it if you don't just guess--tell me from personal experience whether I should bother brining or not. Thanks very much!

because it is in small peices it will go very quickly, an hour to an hour and a half will work fine

a whole intact chicken takes just over six hours in a strong brine

Chicken will marinate in two hours.

Its the relationship of time plus the strength of the brine I use 3/4 cup table salt 3/4 cup sugar 1/2 gallon water and for small pieces 1/2 hour.





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