Brine for Chicken

1 Gallon Water
1 Cup Kosher salt
2 cloves garlic
2 tablespoon herbs

soak for 6 to 8 hours..

Oh my gosh! Chicken and turkey that have soaked in brine is amazing. My recipe is similar to Laurie's. For Turkey double it. My favorite spices are marjoram or rosemary. I'm drooling...
S.

Here are two ideas:

On the grill, simply wash your chicken, salt, pepper and garlic powder it and squeeze fresh lemon juice over it throughout the cooking time. You can pre-marinate it in a ziploc but only for an hour or so as the lemon juice (make sure it is real juice from real lemons) will break down the meat too much and actually result in mushy meat. While this is not going to be a super savory marinade, you'll be surprised by how flavorful and tender it is.

For a real marinade, try soy sauce, a little bit of oil, orange juice, and some spices that make sense to you. The OJ (fresh or otherwise) will help to tenderize and the soy gets you your savory . . . Yogurt, oddly enough, also helps to tenderize, so you can play with it and spices (ginger, oj, cumin, garlic, dill . . . whatever) until you like the aroma and then marinate your chicken for several hours, then cook it on the grill or in the oven.

Have fun!

We soak chicken or beef in a big ziplock bag with 1 beer, 1/2 cup OJ, 2-3 tbls of catsup, 1/4 cup olive oil, *crushed roasted garlic, rosemary, pepper, salt OR a few spalshes of soy sauce and a few blobs of a mesquite BBQ sauce. marinate in the fridge - chicken for a day or 2 beef for up to 4 days. You can also "cheat" and use a whole bag of individually frozen bonless skinless chicken breasts or tenders dump in your ingredients and let defrost in the fridge for a few days before a big party. We sometimes do a whole bag and then save the leftovers to add to salads or burritos later on.
*Roasted garlic: place a single layer of peeled garlic in the bottom of a Pyrex type dish, add a dash of salt, 2 bay leaves, whole peppercorns, dry italian herbs and chili pepper flakes if you like a little heat, pour olive oil over the garlic until it is as deep as the garlic, stir gently and bake in the oven for approx. 40-60 minutes at 285 degrees until oil bubbles and garlic turns golden brown and soft. save entire concoction in fridge and use the oil for dressings - yummy brushed over prawns or steak. We serve the garlic with a nice crusty bread as an appetizer and you can add it to your marinades and sauces.