How to Brine Chicken Breast for the BEST GRILLED CHICKEN at Home! | eReplacementParts.com

repairs are done now let’s have fun[Music]when it comes to doing chicken on thebarbecue there are so many options foryou to choose from you can do thighs youcan do an entire chicken you can dowings today we’re gonna do some bonelessskinless chicken breasts now chickenbreasts get a bit of a bad rap when itcomes to grilling because often peoplewill overcook them and they wind upbeing really dry I’m sure we’ve all hadthat situation where we go to a cookoutand somebody’s overcook the chicken itwinds up really dry so today we’re gonnahope to avoid that by making a wet brinewe’re gonna do that overnight and whatthat’s gonna do is it’s gonna addmoisture to the meat it’s gonnatenderize the meat as well and it hasthe added bonus of bringing tons offlavor to the party when it comes tobrining meat for the barbecue there’sbasically two different types there’s adry brine and there’s a wet brine so thedry brine is basically just a very saltheavy barbecue rub that you would use tocook anything on the barbecue todaythough we’re gonna try a wet brine andthe concept of a wet Ryne is that we’regonna dissolve salt in liquid and whatthat’s going to do is without gettingtoo scientific the salt is gonna allowmoisture to get into the meat and it’llalso help tenderize and break down theproteins in the meat so it’s gonna endup really really moist and juicy it’sgonna end up super tender and it’s gonnaadd a lot of flavor as well so fortoday’s wet brine all we’re gonna dofour ingredients you probably have themaround your house anyway some applejuice some garlic you got to have garlicand then just simple kosher salt andfreshly cracked black pepper fouringredients you probably have anywaythat’s all there is to it for thisreally really simple west brine so whenit comes to building this brine what thefirst thing we’re gonna want to do isdecide what sort of container we’regonna put it in you can put it into aplastic container or into a bowl oranything you want we’re gonna use a justa zip top bag you find these are prettygood because they’re allow you to coverthe entire chicken with the liquid thatwe’re gonna make and it’s really easy toget into your fridge so we’re start byputting the chicken into the bagmakes it pretty easy stand up prettynicely there then we’re gonna go withour liquid so we’ll take usually theratio we want to use is about one cup ofsalt to about one gallon of liquid we’renot going to use a gallon here so we’regonna use about 28 ounces or so itdoesn’t have to be exactpour that right into the bag right overtop of the chicken again the mostimportant thing is that everything iscovered then we’re gonna add just aboutoops just about a tablespoon of garlicyou can use fresh we just have thejarred kind here I put a little extragot a tablespoon the cooking is allabout making mistakes and going withyour guts now we’re going to put in somekosher salts maybe a little more than1/4 cup of kosher salt and finally a fewcracks of black pepper however much youwant again when it comes to brining it’snot an exact science there’s a milliondifferent recipes out there this is justthe one that we find works really wellso now what we’ll do we’ll just seal upthe bag the best we can basically allyou want to do is make sure that saltit’s nice and dissolved a lot of Bryon’swill also add sugar but because we’reusing apple juice as our liquid insteadof water we don’t feel like it’s toonecessary that seems pretty good andmixed up for a brine like this you’llprobably want to put it in the fridgefor about 4 hours I’d say at the minimumbut ideally we’ll put it in overnight sowe’ll go fire this in the fridge andwe’ll come back when it’s readyas you can see big changes in the meatthat’s all that sugar from the applejuice the salt the garlic the pepperit’s all permeated that meat it’s gonnamake it super super tender and reallyreally juicy as well now it’s importantto note that this isn’t a marinade thisis a brine and it’s quite salty sobefore we take it out to the grill justgonna want to take each of these piecesof chicken give them a quick rinse mightseem crazy but it’s gonna make a lot ofdifference it’s not gonna make it toosalty when it’s out on the grill so nowthat we’ve got our chicken brined andrinsed it’s time to throw it on thegrill now we got this thing goingripping hot just about 600 degreesFahrenheit basically as hot as we wantto get it we’re gonna sear it first andthen finish it with indirect heat sowe’re gonna cook it over the fire tobegin with get those delicious grillmarks on there and move it over toindirect heat in the end so that wedon’t overcook it we’re also usinghomemade smoker pouches on the grill fora subtle smoky flavor check out ourvideo in the description to learn how tomake and use these for your next meal soget them on the grill here they stillwork fire them right on the grill andyou can hear that sizzlethat means we’re good to go we don’twant to bake them so we’re gonna leavethe grill open that’s gonna cost us alittle bit of heat initially but as wegot it up to about 600 degrees before westarted it should be good so we’ll leavethose on about three or four minuteseach side get those nice grill marks andthen we’ll move them off the heatI think we’re about ready to go we’lltake these off now this is the partwhere people usually overcook thechicken where they leave it on the grillhere cook it over the direct flame fortoo long and that’s how it dries out sowhat we’re gonna do is I’m going to takethese off I’m gonna sauce those up ohyeah that looks deliciouswe didn’t want to put the barbecue sauceon earlier because we don’t want it toburn on the grill and now that we’rejust gonna sauce it or cook this theremaining time on indirect heat we gonnasafely put the barbecue sauce on in theprevious video we showed you how to makea really easy but amazing barbecue saucewe’ll link that video in the descriptionso now that we’ve got our chicken niceand sauced up it’s time to finish it onindirect heat so it’s not fully cookedthrough in the middle but it also hasn’tgotten overdone which is really whatwe’re trying to avoid here so we’ve gotour smoke packets here they’re creatinga little bit of smoke that’s gonna addsome flavor and we’ve got this part ofthe grill is so hot this part of thegrill completely turned off so whatwe’re gonna want to do is put thesechicken breasts on basically as far awayfrom the direct heat as you can get themon the grill with the thickest part ofthe chicken facing toward the hot partthat’s gonna make sure that it cooksevenly you don’t get those sort ofundercooked big parts and overcookedsort of thinner parts down towards theend so what we’re gonna do is we’regoing to now we’re gonna insert atemperature probe so what we’re gonna dois we’re going to insert it into thethickest part of the chicken breastwe’ve got our timer here a program totell us to take it off at 160 160degrees Fahrenheit that is 165 degreesFahrenheit is your safe zone for poultrybut what we’re gonna want to do is takeit off about five degrees before it’sdone so that when its resting on theboard it doesn’t overcook so we’ll closethis lid up let that smoke do its thingand we’ll let you know when it gets upto 160 degrees Fahrenheitso now that we got our chicken to 160degrees we’re gonna pull them off herereal quick they look fantastic we’regonna let them do their last 5 degreesof cooking here on the cutting boardjuices will redistribute we don’t reallyneed to let them rest as long as wenormally would for like a steak orsomething that was cooked on really highheat but a couple more minutes they’llget to that 165 degrees sweet spot forchicken okay so now we’re just gonna adda little bit of our homemade barbecuesauce to these while they’re resting andcoming up to temperature just to add alittle more of that really good barbecueflavor it was one or two more minutesand then we’ll cut them open and we’llbe good to go all right we’re gonna cutit open oh yeah all you can see thejuice coming out of it alreadyso one thing left to do taste it looksincredibly tender and juicy oh man it isso good a little bit of that smokeflavor on itstill incredibly juicy perfectly cookedbarbecue sauce is dynamiteI might have to eat this whole thing mmmit was fantastic that was some of thebest chicken I’ve ever had in my life sojuicy and tender from that overnightbrine you have to try it we do want tohear from you though how do you cookyour chicken let us know in the commentssection belowthanks so much for watching don’t forgetto subscribe for more helpful videos andif your grill needs a little TLC beforetrying this amazing chicken recipe visitus in ereplacementparts.com to get it upand running again[Music]