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Step 1
In a medium-sized bowl stir together water and salt until salt is dissolved.
Step 2
If you are planning to brine for over 45 minutes, stir in the garlic granules (otherwise the flavor won’t penetrate).
Step 3
Add the chicken breasts. Make sure they’re all submerged. If not, use a narrower bowl or a zipper bag.
Step 4
If brining chicken for more than 30 minutes, transfer brine and chicken to refrigerator. If brining for under 30 minutes, leave on counter.
Step 5
Allow chicken to sit in brine for 15 minutes to 2 hours. See chart above to determine optimum time. My preference is 1 hour.
Step 6
Remove chicken from brine. Discard brine. Pat chicken dry with paper towels.
Step 7
Cook chicken immediately (try these baked chicken breasts or these grilled chicken breasts), or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook.