"Among the many tips for making the absolute best grilled chicken, one vital step is to salt your chicken at least a day prior to grilling. Known as dry brining, this technique is important to let the flavors and tenderizing effects of the salt fully permeate your chicken to give it an optimal taste and texture when grilled. Though similar to a marinade or wet brine, the difference with dry brining is that it's considerably less messy than a liquid-based brine."
"Start by patting your chicken dry and then sprinkling and rubbing salt all over the outside and inside the cavity as well. You don't have to use just salt either. Mix up dried or fresh herbs and spices to infuse extra flavor into your chicken before it hits the grill. Try adjusting your dry brine ingredients to complement a grilled chicken Caesar salad recipe and more."
"Coarse styles of salt like Kosher and similar are the best types for dry brining chicken. Adding some citrus zest can also help to liven up your dry brine and provide an even fuller depth of flavor to your grilled chicken. Be thorough with your coating and give your dry-brined chicken between eight hours and a full day in the refrigerator to let the salt soak in."
Dry brining chicken by salting it at least a day before grilling allows salt to permeate meat, improving flavor and tenderness while promoting crispier skin and more even browning. Dry brining uses dry salt rubs, which are less messy than wet brines and suit large pieces or whole chickens. Pat chicken dry, apply salt to the exterior and cavity, and optionally add herbs, spices, or citrus zest for layered flavor. Use coarse salts like Kosher, refrigerate the coated chicken for eight to twenty-four hours, and cook the chicken to an internal temperature of 165°F for safety.
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