Boneless, skinless chicken breasts – especially on the BBQ – can quickly turn to sandy-dust quicker than you can Sahara. Use a quick and easy brine technique before cooking to ensure the moistest boobies every time.
BTW, the same strategy works for pork chops as well.
Chicken breasts
4-6 cups water warmed in the microwave
1/4 cup kosher salt
1 teaspoon brown (or kosher) sugar
Lemon peel/zest (optional)
Combine all elements in a glass or Tupperware dish to dissolve the dry goods. Cover and soak the breasts or chops for at least 30 minutes. Do not rinse, but pat dry with paper towels when done.
Now choose your spice and prep for queing.
CAJUN
Sprinkle with garlic salt and Old Bay seasoning.
(For a wet option try a dash of Frank’s red hot sauce.)
MEXICAN
Equal(ish) parts:
Cayenne pepper
Garlic salt
Dried oregano
Cumin
Pepper
(For a wetter style take, mix in some tomatillo salsa or a couple finely diced wet chipotles
JAMAICAN/JERK
Make your own dry jerk rub combining the following ingredients at about equal parts:
Garlic powder
Brown sugar
Thyme
Pepper
Cayenne pepper
Smokey paprika
Allspice pinch
OR
Simply buy a jar of jerk sauce and cover the breasts in the marinade for a good hour before cooking.
INDIAN
Yellow curry powder
Ginger
Garlic powder
Paprika
Coriander
Cayenne powder
Grill over direct medium heat for 5 minutes per side.