brine for chicken recipe

Written ByJenny Smyth Posted on
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The Best brine for chicken recipe

I have been making this brine for chicken recipe for years, and it is the secret behind the juiciest, most flavorful chicken I have ever served. My kids used to complain about dry chicken breast, but ever since I started brining, they ask for seconds every single time. It is one of those simple tricks that makes a huge difference, and I am so happy to share it with you.

The idea of brining comes from the old practice of soaking meat in salt water to preserve it, but we use it today to add moisture and flavor. When you soak chicken in a salt solution, the salt helps the meat hold onto water, so it stays tender and juicy even when cooked. The brine also carries seasonings like garlic, herbs, and citrus right into the meat, so every bite is packed with taste.

This recipe is perfect for a weeknight dinner or a special Sunday meal. It works for grilled chicken, roasted chicken, or even fried chicken. My husband loves it when I use this brine for our weekend barbecue, and the neighbors always ask what my secret is.

It is also a great way to make sure you never serve dry, bland chicken again. Health wise, brining lets you use less salt in the final dish because the flavor is already deep inside. You can control the ingredients, so there are no weird additives or preservatives.

Plus, chicken is a lean protein that is good for your family, and this brine makes it taste so good that even picky eaters will enjoy it.

Simple and Perfect Chicken Brine

4.6 from 1068 votes

This easy brine solution keeps chicken moist and flavorful. It uses basic pantry ingredients and works for any cut of chicken.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins plus brining time
Servings: 4Cuisine: InternationalCalories: 10 kcal

🥘Ingredients

For the Brine

4 cups water
1/4 cup kosher salt
1/4 cup brown sugar
2 cloves garlic, smashed
1 tablespoon black peppercorns
2 sprigs fresh rosemary
1 lemon, sliced

👨‍🍳Directions

1In a large pot, combine the water, salt, and brown sugar.
2Heat over medium heat and stir until the salt and sugar are completely dissolved, about 3 to 4 minutes.
3Do not let it boil.
4Remove the pot from the heat and add the garlic, peppercorns, rosemary, and lemon slices.
5Let the mixture cool to room temperature, which usually takes about 20 minutes.
6You can speed this up by adding a few ice cubes.
7Place your chicken pieces in a large container or a resealable plastic bag.
8Pour the cooled brine over the chicken, making sure it is fully submerged.
9If needed, add a bit more water to cover.
10Cover the container or seal the bag and refrigerate.
11For boneless chicken breasts, brine for at least 30 minutes and up to 2 hours.
12For bone-in pieces or a whole chicken, brine for 4 to 6 hours.
13Do not over-brine or the chicken can become too salty.
14After brining, remove the chicken from the liquid and pat it dry with paper towels.
15Discard the brine.
16Proceed with your favorite recipe for grilling, roasting, or pan searing.

🔧Equipment

Large pot
Whisk
Container or resealable bag
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 10 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 0g

📝Notes

For a lighter flavor, use only salt and skip the sugar. You can also add other herbs like thyme or bay leaves. Always use cold water or cool the brine completely before adding chicken to prevent bacterial growth.

Watch Video Of How Simple and Perfect Chicken Brine Works

This brine for chicken recipe is a keeper. I always make a big batch when I am cooking for family gatherings because it ensures everyone gets moist, tasty chicken.

You can store the brine in the fridge for up to a week in a sealed jar, and it works for any cut of chicken. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 4 days.

To reheat, place it in a 350°F oven for about 10 minutes or until warmed through. Serve it sliced over salads, in sandwiches, or alongside roasted vegetables.

This brine turns an ordinary chicken dinner into something special, and I know your family will love it as much as mine does.

❓ Frequently Asked Questions About and Chicken Brine

1. How long should I brine chicken?

For boneless, skinless chicken breasts, 30 minutes to 2 hours is ideal. Bone-in pieces like thighs or drumsticks can go 2 to 4 hours. A whole chicken needs 4 to 6 hours. Do not go much longer than that or the meat can become mushy and too salty.

2. Can I reuse the brine?

No, never reuse brine that has been in contact with raw chicken. It can contain harmful bacteria. Always make a fresh batch for each use. You can, however, make extra brine and store it in the fridge for a few days, but only if it has not touched the chicken.

3. Do I need to rinse the chicken after brining?

You do not need to rinse, but you should pat the chicken dry with paper towels. This removes excess moisture and helps the skin crisp up when cooking. If you find the chicken too salty, you can give it a quick rinse, but that will wash away some flavor.

4. Can I use table salt instead of kosher salt?

Yes, but use less. Table salt is much finer and denser, so 1 tablespoon of table salt equals about 1.5 tablespoons of kosher salt. For this recipe, use about 3 tablespoons of table salt instead of 1/4 cup of kosher salt.

5. What if I do not have all the herbs and spices?

That is fine. The essential part is the salt and water. You can skip the sugar, garlic, peppercorns, rosemary, and lemon and still get juicy chicken. Feel free to use any herbs you have, like thyme, oregano, or bay leaves.

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