Gents,

I'm having men over this Saturday. My wife is having a baby shower and the guys are coming over to my house.

I'm going to do pollo asada. I've got a good marinade for that, but a friend mentioned bringing the chicken before hand.

Can you brine and then marinate chicken? Or would that not be a good idea for some reason?

I was thinking of just getting the chicken tomorrow morning, salting it and letting it sit all day before putting it in the marinade that night. Then of course just throwing it on the grill Saturday late morning.

Good plan?

It will work. I'd let it go in the cure overnight and marinate in the morning though

I'm just here to applauded your correct use of the verb/noun set marinate/marinade.

Serve beef....it's guys.

How did I know Fido would be the first response!!

normaleagle05 said:

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I'm just here to applauded your correct use of the verb/noun set marinate/marinade.

Serve beef....it's guys.

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Calling a cure a brine kind of offsets it though

FIDO*98* said:

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It will work. I'd let it go in the cure overnight and marinate in the morning though

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The first time I did the marinade I let is sit in there for four hours and it was good but it seemed like it would be better over night. Maybe not?

I was planning on "dry brining" it. Where I just put the salt on it earlier and let it make it's way into the chicken. That's called a cure?

Do half or more of the chicken with your idea and save a little to try my way. Report back and let us know what worked better.

Yes, a "dry brine" is actually a cure. It's kind of like "air-frying" really being convection cooking. It's just more catchy to say dry-brine I suppose

I try to always dry brine early. That said, if you made this before without dry-brining and liked it, try to remove some salt from your marinade recipe. Otherwise, there may be too much salt in the chicken.

daniel00 said:

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I try to always dry brine early. That said, if you made this before without dry-brining and liked it, try to remove some salt from your marinade recipe. Otherwise, there may be too much salt in the chicken.

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Yes sir, good reminder. I don't remember if the marinade has salt in it but if it does I'll leave it out.

This doesn't really make sense to me. It makes sense on a steak, but why chicken? Just do a wet brine with chicken, which works really well.

jpb1999 said:

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This doesn't really make sense to me. It makes sense on a steak, but why chicken? Just do a wet brine with chicken, which works really well.

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I know for a fact that wet brine works great on chicken.

From what I've read, the dry brine works well too. As well? I guess we'll see. The dude at amazing ribs says he's gone to all dry brining.

I'm doing dry this time mostly because it's as easy as salting the chicken and throwing it in the fridge. Don't want to mess with boiling the water, letting it cool, getting a big container, making room in the fridge, etc.

It's in the fridge now with the salt on it. They say the chicken will pull it in. We'll see.

lotsofhp said:

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jpb1999 said:

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This doesn't really make sense to me. It makes sense on a steak, but why chicken? Just do a wet brine with chicken, which works really well.

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I know for a fact that wet brine works great on chicken.

From what I've read, the dry brine works well too. As well? I guess we'll see. The dude at amazing ribs says he's gone to all dry brining.

I'm doing dry this time mostly because it's as easy as salting the chicken and throwing it in the fridge. Don't want to mess with boiling the water, letting it cool, getting a big container, making room in the fridge, etc.

It's in the fridge now with the salt on it. They say the chicken will pull it in. We'll see.

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It will certainly pull in the salt but my concern would be pulling moisture out of the chicken. Especially if its white meat. That **** is dry to begin with.

It gets reabsorbed as a salt brine, and the salt helps the meat hold onto water.

jpb1999 said:

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This doesn't really make sense to me. It makes sense on a steak, but why chicken? Just do a wet brine with chicken, which works really well.

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I haven't tried it on chicken, but a dry brine works great for a turkey