- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 21 Times
Brining is similar to marinating, and is another way to keep chicken moist and flavorful. It cuts down the cooking time as well. Do not overbrine because the texture can become rubbery.
- 1½ cups water
- 3 tablespoons tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 4 half or 2 whole boneless, skinless chicken breasts (preferably antibiotic free and organic)
- Drizzle extra virgin olive oil
- 1 tablespoon sesame seeds
- Handful fresh cilantro
1. Place the water, soy, vinegar, sugar and sesame oil in a large sealable plastic bag or a shallow glass dish. Add chicken and marinate for 15 minutes to overnight.
2. Heat oven to high broil (you can also grill).
3. Remove chicken from the brine and place on a baking sheet. Drizzle with olive oil and coat with sesame seeds.
4. Broil for approximately seven minutes if breasts are thin, or pounded. For thicker breasts, allow 12-15 minutes. Finish with cilantro and an extra splash of tamari (optional).
Serve with gingered rice & edamame .
© 2007 Domenica Catelli