Not sure how we never knew about brining things other than turkey. Sometime last month, it came up in a conversation that brining other meats keeps them moist, just as it does turkey. Well, we have had brined chicken breasts and grilled them 3 times now and, WOW, what a difference. If you haven't tried it, I mix 2 cups of water with 1/2 T salt and 1 T brown sugar (scaled down from the recipes I read that made a gallon of the brine). I dump it on the chicken breasts in a ziploc bag in the morning. By dinner, it is ready to grill. I just rinse them off and grill. Twice I used no additional seasonings, and it was good. Tonight, I used some bbq sauce, also delicious. Try it the next time you are grilling chicken or pork if you haven't done it before.
I learned that from my MIL when she taught me her recipe for fried chicken. I never do any kind of chicken now without brining it. Much more flavorful. We also discovered that red meat is more tender if the marinade has either citric acid or vinegar as the main component.
Most chicken and pork in the grocery store has already been brined. That's what the "solution" is. If you have fresh poultry that has not already been treated it would definitely improve things.
