> wrote in message
oups.com...
> As many have suggested, I have tried brining my chicken breasts
> before grilling them to improve taste, moistness & tenderness.
> I added 1/4 cup of kosher salt and 1/8 cup of sugar to 4 cups of cold
> water, mixed it and added the breasts and soaked for about 1-hour. The
> breasts did come out more tender and juicy, but in many parts it tasted
> too salty and in other parts too bland.
> What I did notice is that some of the sugar and/or salt settled out of
> the solution during the brining process. I am not sure if this was the
> problem. Can anyone tell me what I am doing wrong?
> Thanks
>===============

Did you cook the brine? I bring mine to a boil and use it after it has
cooled.

Cyndi