I want to remove salt from marinated chicken thighs. What would be the most effective way to do this "reverse brining", if flavour does not matter?
I have seen these two questions: How deeply will the flavors in a brine penetrate chicken? and How does rub or marinade actually seep into meat?
It seems like small molecules like salt penetrate throughout the meat, whereas larger molecules like food colouring stay on the surface. Since my main goal is to remove salt, would soaking or boiling the meat be most effective? I assume cutting the meat up smaller or even grinding it up will speed up the process, but with small quantities I would prefer not to have to break out the meat grinder. Also, the meat is fully cooked. Do changes in the protein affect how (much) salt can be drawn out of the meat?