Brining chicken is a culinary technique that transforms ordinary poultry into an extraordinary meal. By immersing chicken in a flavorful blend of water, salt, honey, and fresh herbs such as parsley, thyme, and rosemary, you infuse every bite with a depth of flavor and juiciness that’s impossible to achieve with seasoning alone. This method, cherished in kitchens worldwide, ensures succulent, well-seasoned chicken ready for grilling, roasting, or pan-searing. Follow this traditional chicken brine recipe to take your cooking to new heights and delight your taste buds with every succulent mouthful.
Chicken Brine Recipe
4
servings10
minutes30
minutes221
kcal2
hoursKeep the screen of your device on
Ingredients
2 l 8 1/2 cup Cold tap water
80 g 1/3 cup Kosher or cooking salt
2 2 Lemons
10 10 Fresh parsley springs
7 7 Fresh thyme springs
2 2 Fresh rosemary springs
60 ml 1/4 cup Honey
6 6 Garlic cloves
1 tablespoon 1 tablespoon Black peppercorns
1 1 Chicken
Equipment
Large pot- Measuring cups and spoons
- Whisk
- Grill or oven or skillet
- Meat thermometer
- Tongs
Directions
- Prepare the Brine Solution: In a large bowl or pot, combine the cold tap water with the kosher or cooking salt and honey. Stir until the salt and honey are completely dissolved.
- Add Aromatics: Into the brine mixture, add the quartered lemons, parsley, thyme, rosemary, bay leaves, smashed garlic cloves, and black peppercorns. Stir to integrate all components.
- Submerge the Chicken: Place the chicken pieces in the brine, ensuring each piece is completely submerged. Use a plate to keep the chicken submerged if necessary.
- Brining Time: Cover the container and place it in the refrigerator for 12 to 24 hours, allowing the chicken to absorb the flavors.
- Rinse and Dry: After brining, remove the chicken from the brine and rinse thoroughly under cold water. Pat dry with paper towels.
- Prepare to Cook: Allow the chicken to reach room temperature before cooking. Season lightly with salt, pepper, and desired spices.
- Cooking Methods and Times:
Grilling: Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until the internal temperature reaches 74°C (165°F). Thighs will require approximately 6-8 minutes per side.
Roasting: Preheat the oven to 200°C (400°F). Roast chicken breasts for 20-25 minutes, and thighs for 30-35 minutes, or until fully cooked.
Pan-Searing: Heat a skillet over medium-high heat with a small amount of oil. Sear chicken breasts for 6-7 minutes per side. Thighs should be seared for about 8-9 minutes per side. - Rest the Chicken: Allow the chicken to rest for about 5 minutes after cooking, which helps retain moisture.
What is the purpose of brining chicken?
Brining chicken helps to enhance its flavor and moisture. The salt in the brine water penetrates the chicken meat, seasoning it throughout while changing the protein structure, making the meat juicier and more tender.
Can I use table salt instead of kosher or cooking salt in the brine?
It’s recommended to use kosher or cooking salt because they are less dense than table salt. If using table salt, reduce the amount by about half to prevent the brine from becoming too salty.
How long should I brine the chicken?
Typically, chicken should be brined for 12 to 24 hours. This allows enough time for the flavors to penetrate the meat thoroughly. Avoid brining for longer than 24 hours as it can make the meat too salty and affect its texture.
Can I reuse the brine?
No, brine should not be reused as it can be contaminated by bacteria from the raw poultry. Always discard the brine after use.
Can I add other ingredients to the brine?
Absolutely! While the basic brine consists of water, salt, and honey, feel free to add other ingredients like spices, citrus fruit, or herbs to customize the flavor to your liking.
Do I need to rinse the chicken after brining?
Yes, it’s important to rinse the chicken under cold water after brining to remove excess salt from the surface. Pat the chicken dry with paper towels before cooking.
Is brining suitable for other meats besides chicken?
Yes, brining is a versatile technique that can be used on many types of meat, such as turkey, pork chops, and even some types of fish, to enhance flavor and tenderness.
What if I don’t have much time for brining?
If you’re short on time, even a quick brine of 2 to 4 hours can add significant flavor and moisture to your chicken compared to not brining at all.
