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How to brine chicken, Chicken brining guide, Brining methods for chicken, Wet and dry brine for chicken, Perfect brined chicken recipe

Brining Chicken

Brining chicken involves soaking it in a saltwater solution, sometimes with sugar and seasonings, to enhance its flavor, tenderness, and juiciness. This process helps the meat retain moisture during cooking, making it more flavorful and succulent.
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Prep Time 10 minutes
Total Time 12 hours
Course Main Course
Cuisine universal
Servings 2 –4

Equipment

  • Large mixing bowl or stockpot
  • Measuring cups and spoons
  • Whisk or spoon (for stirring)
  • Plastic wrap or lid (to cover)
  • Refrigerator
  • Paper towels
  • Ziplock bag (optional for small cuts)

Ingredients
  

  • Basic Brine
  • 4 cups 1 quart water
  • ¼ cup kosher salt or 3 tbsp table salt
  • ¼ cup sugar optional
  • 2 cups ice cubes or cold water
  • Optional Flavor Enhancers
  • 1 tbsp black peppercorns
  • 2 cloves garlic minced or smashed
  • 1 bay leaf
  • 1 tbsp fresh herbs rosemary, thyme, or sage
  • 1 tbsp soy sauce or Worcestershire sauce
  • 1 tbsp apple cider vinegar or lemon juice
  • Chicken
  • 4 bone-in skin-on chicken thighs or
  • 2 whole chicken breasts or
  • 1 whole chicken increase brine proportionally

Instructions
 

  • Prepare the Brine:
  • In a large pot, combine water, salt, and sugar. Stir until fully dissolved.
  • Add optional herbs, spices, and aromatics if using.
  • Pour in ice cubes or additional cold water to cool the brine completely.
  • Brine the Chicken:
  • Submerge the chicken in the brine, ensuring it’s fully covered.
  • Cover the container and refrigerate. Use the following brining times based on the cut:
  • Chicken breasts: 30 minutes – 1 hour
  • Bone-in thighs or drumsticks: 1–2 hours
  • Whole chicken: 8–12 hours (overnight)
  • Rinse and Dry:
  • Remove the chicken from the brine and rinse under cold water to remove excess salt.
  • Pat dry thoroughly with paper towels.
  • Let it air-dry in the refrigerator for 30 minutes for crispier skin when cooking.
  • Cook as Desired:
  • Roast, grill, pan-fry, or bake the chicken using your preferred recipe.
  • Details
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (depends on the final cooking method)
  • Total Time: 1–12 hours (depending on brining time)
  • Yield: Serves 2–4
  • Category: Main Course
  • Method: Brining
  • Cuisine: Universal
  • Diet: Gluten-Free, Dairy-Free, Paleo (without sugar), Keto-Friendly (without sugar)
  • Keywords
  • Brining chicken, how to brine chicken, juicy chicken, saltwater brine, moist chicken, chicken prep, flavor-enhancing techniques
  • Nutrition (Per 4 oz Serving, Estimated)
  • (Note: Brining does not add many calories but increases sodium content.)
  • Serving Size: 4 oz (uncooked)
  • Calories: 120
  • Sugar: 1g (if using sugar in brine)
  • Sodium: 800–1000mg (varies)
  • Fat: 3g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 22g
  • Cholesterol: 65mg

Notes

Salt-to-Water Ratio: A standard brine ratio is 1 cup kosher salt per gallon of water. Adjust according to your needs.
Sugar in Brine? It adds slight sweetness and enhances browning, but it's optional.
Brining Too Long? Over-brining can make the meat too salty and mushy. Stick to recommended times.
Dry Brine Alternative: Instead of liquid brine, rub salt directly on the chicken and let it rest uncovered in the fridge for 12–24 hours.
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