Prep Time: 10 Mins
Cooking Time: 30 Mins
Total Time: 40 Mins
For The Brew:
- Water: 4 Cups
- Salt : 1 1/2 Tablespoons Fine Sea Salt)
- Pounds Boneless Skinless Chicken Breasts : 1 1/2 To 2
- Extra Virgin Olive Oil : 3 Tablespoons
- Teaspoons Paprika: 1 1/2
- Oil For Grill
- In a large bowl, combine the salt with enough water so it will dissolve. Add chicken breasts and refrigerate for 30 minutes before cooking on stovetop or baking in the oven according to recipe instructions.
- This is imperative since If you don’t do this your food may become infected due to the bacteria that thrive under such conditions; not only does this make me sick but also poses potential health risks like botulism which can cause severe poisoning.
- Add chicken breasts; make sure they are well-liquidized by shaking or stirring them until all of their surfaces have been moistened (about 10 minutes).
- Set aside for at least 30 minutes before cooking on high heat, adult cook time should be less than 60 seconds per sidek doughy crisp exterior seasoned nicely inside.
- Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill or pan, let cook until marked with brown spots and then turn over for the final few minutes before removing from heat at 155 ° F internal temperature .Olive oil, grill grates and place chicken breasts on the hot side of the grill (or pan).
- Let cook undisturbed until pieces get some nice markings from the fire below – you can lift up one piece to check how far along it is cooking before moving again if needed.
- When done with browning sides, turn over onto the cooler part where temperatures are lower.
- Make sure there is plenty left over so everyone can enjoy some tasty grilled Chicken Breast history.