How to Brine Chicken
This simple chicken brine uses a basic salt-to-water ratio to help chicken stay juicy, tender, and well seasoned. Use it before roasting, grilling, or pan-cooking for better texture and flavor.
Equipment
- Large bowl or container
- Whisk or spoon
- Measuring Cups
- Refrigerator
Ingredients
Base Brine
- 1 quart water
- 1/4 cup kosher salt
- 1 tbsp sugar optional
Optional Flavor Additions
- 2 cloves garlic smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1/2 lemon sliced, optional
- 1 tsp black peppercorns
Chicken
- 1 1/2 to 2 pounds chicken breasts, thighs, or drumsticks or use 1 whole chicken with more brine as needed
Instructions
- Start by choosing a large bowl, deep container, or food-safe dish that is big enough to hold both the chicken and the brine. The chicken should be able to sit fully submerged in the liquid. If you are brining a whole chicken, use a larger container and prepare more brine while keeping the same ratio of 1/4 cup kosher salt for every 1 quart of water.
- Pour 1 quart of water into the container, then add the kosher salt and optional sugar. Stir very well until the salt has completely dissolved. This step is important because undissolved salt can settle at the bottom and create an uneven brine, which may leave some parts of the chicken too salty and other parts under-seasoned.
- If you want to add more flavor, stir in the smashed garlic, thyme, rosemary, bay leaf, sliced lemon, and black peppercorns. These ingredients are optional, but they can give the chicken a deeper, more aromatic flavor without making the process more difficult. Let the aromatics sit in the brine for a minute or two so they start to infuse the liquid.
- Add the chicken to the brine and make sure every piece is fully covered by the liquid. If needed, place a small plate or another food-safe weight on top to keep the chicken submerged. Cover the container and transfer it to the refrigerator immediately. Never leave chicken brining at room temperature.
- Let the chicken brine for the correct amount of time based on the cut. Chicken breasts usually need 1 to 4 hours, chicken thighs and drumsticks usually need 2 to 6 hours, and a whole chicken usually needs 8 to 12 hours. Avoid brining for too long, because over-brined chicken can become overly salty and the texture may turn slightly mushy.
- Once the brining time is up, remove the chicken from the liquid and discard the brine. Do not reuse the brine for cooking or serving. If desired, give the chicken a quick rinse under cold water to remove excess surface salt, especially if you used a stronger brine or brined the chicken on the longer end of the suggested time range.
- Pat the chicken very dry with paper towels. This step is especially important if you want the skin to crisp up during roasting or if you want good browning when grilling or pan-searing. Wet chicken will steam instead of developing a golden exterior.
- Season and cook the chicken as desired. Because the chicken has already absorbed salt from the brine, use extra salt carefully in your seasoning blend or marinade. Cook the chicken by roasting, grilling, sautéing, or frying until it reaches a safe internal temperature. The brining process helps the meat stay juicy, tender, and well seasoned throughout cooking.
Video
Notes
Use 1/4 cup salt per 1 quart of water as the base ratio. Do not over-brine, or the chicken can taste too salty. For larger batches or a whole chicken, scale the brine up while keeping the same ratio.