I’ve started brining my chicken for BBQ’ing (whole cut up). 1/2 c salt & 1/2 c sugar in 2 qts water for an hr. It tastes somewhat salty, but is tender. Am I soaking it too long? Thanks for your thoughts, Ted
That sounds about right as long as the chicken hasn't been "Enhanced with a solution of 12%" or something like that. That enhanced chicken is pretty common and basically it's pre-brined so a second brining will make it salty. Look for chicken that hasn't been enhanced or just use less salt in your brine.