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7 Ways to Upgrade Your Chicken Breast

Here are 7 simple but powerful techniques you can start using right away to make your chicken breasts taste better, stay juicier, and come out more consistently delicious—whether you're cooking for yourself or trying to impress someone else.


Dry Brine Recipe:

  • 2 8oz chicken breasts (or another lean meat)
  • 10g or 2 1/4 tsp olive oil
  • 10g or 1 2/3 tsp salt
  • Zest of 1 lime + juice ½ a lime
  • 3-4 garlic cloves, minced
  • 2g or 1 tsp black pepper
  • 3g or 1 1/4 tsp chili powder**
  • 1g or 0.5 tsp dried oregano
  • Splash of tequila (Tbsp or so)
  • 10g or 2 1/4 tsp agave syrup
  1. Pound chicken out into about a 1”/2.5cm thick cutlets. Add to bag with other ingredients and massage to coat. Refrigerate for 10-15 minutes to marinate.
  2. If you’ll be grilling the chicken…cook on a high grill for 5-6 min on the 1st side then cook on second side for about 2 minutes.
    If baking the chicken… bake at 450°F/230°C for 12-15 min. The internal temp should reach 150°F/65-66°C.

Herby Wet Brine Recipe:

  • 1 qt/L water

  • 150g or 1/2 cup salt
  • 50g or 1/4 cup granulated sugar
  • 2 bay leaves
  • 1 head of garlic, halved
  • Several sprigs of rosemary, sage, and thyme for brine + additional to finish
  • 1000g or 2 qt ice
  • 2 halves skin-on deboned chicken (see video @4:32 for process)
  • Vegetable oil
  • 50–70g or 4–5 Tbsp unsalted butter
  1. Add water, salt, sugar, garlic, and herbs to a saucepan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5 min.
  2. Add ice into a large (at least 4 qt/3.5 L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours.
  3. After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook.
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