Ingredients
- 4 tablespoons kosher salt
- 4 cups cold water
- 1 tablespoon garlic powder optional
- 4 boneless, skinless chicken breasts (6 ounces each)
Instructions
- In a large mixing bowl, dissolve the kosher salt in the cold water by stirring thoroughly.
- Optional: If brining for longer than 45 minutes, consider mixing in the garlic powder for additional flavor.
- Submerge the chicken breasts in the brine solution. If the breasts are not fully covered, use a smaller bowl or a resealable plastic bag so they are fully submerged. Let the chicken brine for 15 minutes to 2 hours, depending on your preference and available time. For brining times over 30 minutes, place the chicken in the refrigerator. If brining for less than 30 minutes, you can leave it on the countertop.
- After brining, remove the chicken from the solution, discard the brine, and pat the chicken dry with paper towels. The chicken is now ready to be cooked as desired.