Don't Skip This Step Before Throwing Chicken On The Grill

Grilled chicken can be a top choice for home cooks looking for a filling, affordable, healthy protein that's simple enough for nearly anyone to prepare. However, don't let this simplicity fool you; it's easy to dramatically amp up your grilled chicken game. With this in mind, one of the steps you shouldn't skip is brining, a simple process that can do wonders for the flavor and juiciness of your chicken.

Brining refers to the process of soaking chicken pieces in a mixture of cold water and ordinary table salt. This not only flavors the meat but also breaks down proteins in the chicken, reducing moisture loss during cooking for a more tender, juicier final result. Both bone-in and boneless chicken only needs a half hour to an hour for a noticeable difference, with a longer time potentially leading to an overly salty flavor. That means it doesn't require lots of advance planning, as home cooks can start the brining and go about prepping the rest of their meal while the hands-off process goes to work.

An alternative approach that provides a similar result is dry brining, a technical term that just means salting the chicken. For grilling, this is typically reserved for skin-on, bone-in pieces, where a salt or spice rub can be applied between the skin and flesh, helping achieve the same protein breakdown, moisture retention, and flavor improvement, while also helping create ultra-crispy skin. However, dry brining can also take substantially longer, from six to 24 hours.

At its core, salt is all you truly need to brine your chicken. However, it's common to add extra ingredients to infuse even more flavor into your bird. For example, this easy chicken brine recipe uses honey for a bit of sweetness, lemons for brightness and acidity, and a mixture of garlic, fresh herbs, and bay leaves. With a bit of experimentation with your favorite spices and seasonings, it's easy to dial in your ideal brine mix. This also means brining is compatible with any recipe or meal theme, from familiar options inspired by Italian or Asian cuisine to more unusual choices like whiskey-maple grilled chicken thighs.

Failing to brine is just one of the many ways people grill chicken all wrong. Not seasoning properly is a major error, as is cooking the chicken at the wrong temperature (for both flavor and safety reasons), and failing to oil the grill grates, which can lead to sticking. However, those who want a straightforward, mostly hands-off way to make their next batch of grilled chicken tastier, juicier, and more tender shouldn't forget the benefits a bit of salt and water can provide.