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    Home » Recipes » Kitchen Basics

    Published: Apr 9, 2020 · Modified: Jan 11, 2021 by Jen Wooster

    How to Brine Chicken

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    how to brine chicken graphic for pinterest

    Brining your chicken may seem like an unnecessary extra step but this easy peasy first step will result in juicy, moist chicken every time. Not to mention it will cover a multitude of kitchen mistakes, like overcooking. We have put together a simple tutorial to teach you how to wet brine chicken, no matter the cut.

    You can also check out our tutorial on how to perfectly brine and roast salmon.

    how to brine chicken graphic for pinterest

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • 📋Common Questions
    • 🐓How to Brine Chicken
    • 👩🏽‍🍳Favorite Chicken Recipes
    • 📖 Recipe
    • Chicken Brine
    • ⭐Reviews

    I firmly believe that we can all be great home chefs. And what sets a good home cooked meal apart from simply heating up food are the tips and tricks we learn over a lifetime.

    Back when the Food Network actually had shows that taught you how to cook, think late 90s. Chef David Rosenthal had a show called "Taste", he taught me basic recipes like how to make the most awesome tuna salad and most importantly, how (and why) to brine chicken breast. I picked up so many tips and tricks from these shows.

    📋Common Questions

    And the lost of art of brining chicken is the one I still use every week. So why is brining so important? Well... let's answer that and a few more commonly asked chicken brine questions.

    Why brine chicken?

    Brining was originally used for food preservation but today brining can add flavor to the chicken and ensure moistness (even if you overcook it a bit).

    Have you ever had chicken at a restaurant that tastes extra chickeny? That chicken was brined.

    How does the brine change the chicken?

    Osmosis! When you soak the chicken in the salt water it travels through the meat to even out both water and salt levels. Unlike when you are trying to fit into your favorite jeans, here water retention is good!

    What is the difference between a wet and dry brine?

    A wet brine is a saltwater solution that the chicken is submerged in. While a dry brine isn't actually a brine but the beginning of the meat curing process.

    Both are delicious but we recommend starting with the traditional wet brine.

    What type of salt should you use?

    Always use kosher salt. And keep in mind different brands have different structures.

    We use Diamond Crystal in the Peel household. Mortons is the other most common brand in the US. Cook's Illustrated did a study comparison and Diamond Crystal has a larger structure so it contains less salt than an equal volume of Mortons.

    It doesn't matter which brand you use, it matters that you are consistent in your cooking so you get a feel for how much of your preferred kosher salt is the right amount when seasoning food.

    I don't recommend table salt for brining, it will cause the meat to be too salty.

    Can you brine before freezing raw chicken?

    Yes! We often buy high quality chicken in bulk and brine overnight. Dry the chicken and then repackage into smaller containers.

    Doesn't brining make the chicken too salty?

    As long as you follow directions and don't over brine the chicken it should be fine. Always rinse and pat dry the chicken to remove excess salt.

    When seasoning chicken that has been brined I always go lighter than the recipes calls for just in case and season to taste at the end.

    What cuts of chicken can you brine?

    All cuts can be brined, from a whole chicken, wings and boneless skinless breasts.

    We always brine our shawarma chicken wings- those tiny little suckers dry out fast.

    🐓How to Brine Chicken

    I generally prefer to make a simple wet brine for chicken. To start fill a large pot with warm, not hot, water and stir in your salt. The salt should quickly dissolve, you can give it a stir to help it along.

    Most recipes will say to boil the water to dissolve the salt. I don't find this necessary unless my salt won't dissolve.

    Next I add any seasonings. If freezing the chicken post-brine I skip the seasonings. Seasonings should reflect the flavor of the dish you are making. When in doubt, peppercorns and garlic are safe bets.

    I never add sugar to my chicken brine. While I see it many recipes I find it tastes funny with chicken. Although, I do use sugar when brining pork.

    Add the chicken, it should be completely submerged. Use a plate to hold the chicken down, if necessary.

    Chill in the refrigerator for at least one hour, up to overnight. When you are ready to make your chicken, remove from the brine and pat dry. Discard the brining solution.

    👩🏽‍🍳Favorite Chicken Recipes

    Huli Huli Chicken Kabobs

    Marinated BBQ Hawaiian Huli Huli chicken and pineapple kabobs grilled to perfection.
    go to recipe Pin for later
    grilled huli huli chicken on a platter

    Gluten-Free Chicken Nuggets

    The best homemade gluten-free chicken nuggets are baked instead of fried. They have a perfectly juicy center and an extra crispy outside.
    go to recipe Pin for later
    gluten free chicken nuggets on a plate with dipping sauces

    Shawarma Chicken Wings

    Easy and flavorful chicken wings- shawarma style!
    go to recipe Pin for later
    shawarma chicken wings and yogurt sauce on plate

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    whole chicken on cutting board

    Chicken Brine

    Recipe Created By: Jen Wooster
    An easy sugar free chicken brine for moist juicy chicken everytime!
    5 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Min Resting Time 1 hr
    Total Time 10 mins
    Course Kitchen Basics, Main Course
    Cuisine American, French
    Servings 1 servings
    Calories 1 kcal

    Equipment

    • Large mixing bowl

    Ingredients
      

    • 3 lbs chicken breast, whole or pieces
    • 1 gallon water
    • ½ cup kosher salt

    Optional Flavorings

    • 3-5 sprigs hearty herbs rosemary, thyme, oregano
    • 1 lemon, sliced
    • 2 bay leaves
    • 3 cloves garlic, crushed and peeled
    • 1 tablespoon whole black peppercorns any color

    Instructions
     

    • Rinse and trim your chicken.
      3 lbs chicken
    • In a nonreactive bowl, combine water and salt.  Stir until salt is dissolved. Add chicken. Weight down the chicken with a plate to ensure it is full emerged. Add any combination of your optional flavorings.
      1 gallon water, ½ cup kosher salt, 3-5 sprigs hearty herbs, 1 lemon, sliced, 2 bay leaves, 3 cloves garlic, crushed and peeled, 1 tablespoon whole black peppercorns
    • Refrigerate for at least one hour, or overnight. If you brine longer than overnight rinse the chicken before cooking to get rid of excess salt. 
    • Cook according to your recipe instructions.

    Notes

    All seasonings, except salt, are optional but encouraged. 

    Nutrition

    Calories: 1kcal
    Keyword Brine, Chicken, Gluten Free, Sugar Free
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Danielle says

      April 11, 2020 at 4:52 pm

      5 stars
      I love to take care of all the extra steps when I have enough time. I find joy in owning every single part of the process... And this does look like one of the best brining instructions I've seen to date!

      Reply
      • Jen says

        April 11, 2020 at 5:05 pm

        Aww thanks so much! Glad you found them helpful!

        Reply

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    Welcome Friends!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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