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Old 03-01-2005, 04:24 PM   #1
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Can you brine skinless, boneless chicken breast?

Can you brine skinless, boneless, chicken breast? I'm fixing chicken taco's tinight.

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Old 03-01-2005, 04:33 PM   #2
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You sure can. I do it all the time. I keep them in the brine for two hours. I would definitely not go past three. Two seems to work perfectly for me though.
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Old 03-01-2005, 04:38 PM   #3
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Thanks GB.

When I usually brine chicken with the skin, I only brine it for 45 minutes. I will try keeping it in for a full 2 hours next time.
As soon as my brine cools I will put the breast in. I will be able to brine it for 1 1/2 hours tonight.
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Old 03-01-2005, 11:13 PM   #4
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Let us know how it turns out :)
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Old 03-01-2005, 11:42 PM   #5
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I wanted to add something here, but couldn't as GB's already given you what you need. Be bold. Make the best tacos you've ever made. :D

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Old 03-02-2005, 12:33 AM   #6
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I brine my boneless skinless chicken breasts in buttermilk for 2 days. They are absolutely wonderful!! Then I will marinate in soy sauce, pineapple juice, white wine, dry sherry for 1 day OR I will add some branches of rosemary to the buttermilk.
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Old 03-02-2005, 08:12 AM   #7
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Thanks for all the advise. I ended up brining the chicken in a sugar, salt, water brine for about 2 hours. Then I cubed the chicken and put it into the frying pan and simmered it with some chicken taco seasoning mix (I had to add a few more spices to this), and water. I simmered it a little longer than I wanted trying to get the water to evaporate, but the chicken still turned out tender where otherwise it would have been tough. So I think it worked perfectly, the taco's were excellent. I served them with some spanish rice, onions, cilantro, cheese, lettuce, tomatoes, alvacado, and sour cream.
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Old 03-02-2005, 12:14 PM   #8
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When you use a salt water brine, do you rinse them off before you cook them?
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Old 03-02-2005, 12:25 PM   #9
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I don't rinse. The most I might do is pat them dry depending on how I am cooking them.
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Old 03-02-2005, 12:49 PM   #10
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I also pat mine dry.

My basic brine is 1/4 cup sugar, 2T to 1/4 cup kosher salt, and 8 cups hot water to dissolve salt and sugar. Let cool before putting chicken in. Pat dry chicken after 2 hours and cook as usual.
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