I learned a long time ago that the best way to flavor a Thanksgiving turkey was to brine it over night. It adds such a subtle flavor of salt and at the same time makes it so moist and tender. There are many brining kits on the market. I began to think about how to add flavor to boneless, skinless chicken breasts. The answer was brining. And I want to tell ya the difference in taste is amazing. I get out a gallon freezer or storage bag, water proof, duh, put it in a pot or bowl to hold it in place. Add water. You want enough water to cover the number of breasts you are brining. Let's say you're brining 4 breast, add water to bag, add a cup of sea salt ( know it seems a lot but you'll wash off the salt later). Then add a half hand full whole peppercorns, 1/2 cup brown sugar (light or dark) and throw in a few bay leaves. If you're doing Mexican style, throw in some cumin, chili powder, cilantro or Italian, throw in some Italian spices. Marinate in fridge for a couple of hours. Drain in a colander and wash off marinade. The other night, after draining, I sprinkled the breasts with some extra cumin and chili powder and grilled. I then basted with a BOUGHT taco sauce (to get that caramely bar-b-que saucey thing) and served over a salsa of black beans (bought, low sodium, drained and washed), corn (bought, low sodium, drained and washed), diced red peppers, cilantro and diced avocado with a squeeze of lime, a little salt and a little pepper and some EVOO. If you want another starch, serve with some rice. But I don't think it's needed.
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