I think it will be fine wrapped tightly and frozen. I would thaw in the fridge and reheat at 50% power in the microwave.

Anonymous wrote:No need to freeze if you plan to use within 4-5 days.

I plan on waiting longer to use all the chicken. Any tips about freezing it and the best way to re-heat later on?

Anonymous wrote:Can you explain how you brined them? And how you clean your grill?

I love chicken breasts and have a George Foreman grill.

It was an accident initially. I blended a mix of lemon juice, wild pepper and salt, but I put way too much salt. After I put it all in a ziplock bag I freaked thinking it would turn out too salty and ruin the chicken, so I added some water. It was still way too salty and I was still freaked out, but them I remember the advice to brine turkey for thanksgiving and googled "how to brine chicken breast for grilling." I got tons of results and saw that I had done it right.

The only difference is that "they" say to leave it marinating for 30 min and I left it overnight, almost 24hrs.

Now, to clean the grill and just cleaned it as usual. I had not used my grill for a long time until yesterday so I just grilled the breasts and then cleaned as I used to with that special sponge, water and dish detergent.

The chicken came out so juicy and amazing! I made sure it was throughly cooked, but I am thinking that next time I will cook it a little less so it finishes cooking when I heat the chicken later on.

No need to freeze if you plan to use within 4-5 days.

Can you explain how you brined them? And how you clean your grill?

I love chicken breasts and have a George Foreman grill.

You know how chicken breast is tricky to not turn out dry and unappetizing, right? I just brined the breasts before grilling it for the first time and it came out of my George Foreman (sp?) electric grill amazing! Very juicy.

However, I would like to freeze it to use during the week as needed for salads or side dishes… will it turn out dry? What is the best way to freeze these grilled breasts and them defrost/heat in a way to preserve the flavor and juiciness?

Tia!