Chicken Spiedies Hoagie

Step 1: Dry brine the chicken

  • Chicken

    • chicken thighs
      , boneless
      900 g2 lbs
    • salt
      9 g1%

Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.

Toss the chicken and salt together. Let dry in the fridge uncovered for at least 1 hour or overnight.

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