The absolute best tip I can give you about producing moist and tender chicken, chicken thighs, breasts, or pork for that matter is to brine your meat. And this goes for whether you are going to brine chicken or brine pork or pork chops.
Brine, what is that? I have written about this before. Brining is soaking the meat, whatever it is you are going to grill up in a saltwater bath. Most times you are going to be flavoring that saltwater.
This is the best way to add flavor, make it juicy and tender all at the same time. Look we all know what can happen if you just happen to grill those pork chops just a tad too long….yes, tough, dry. Well, it does not need to be, or turn out like that. You can change all that by using a brine.
When you brine, the cells in the meat absorb all that liquid (and flavoring if you have added it) and they absorb it real deep. This is why it is so hard to dry out whatever it is that you are grilling up. So, remember that if you are thinking about how to brine pork or even brine chicken.
I have given you all the steps on how to brine over on our fan page. And I have also included a short list of brining times for you to check over. So, whether this is for how to brine pork, how to brine pork chops, or even how to brine chicken, we have the right message for you today.
For right now, check out this short video on brining and be sure to check us out here!
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