- Make a basic brine by dissolving 4 tablespoons of salt (60 g) for each quart (0.95 liters) of water. Then, add 2 tablespoons (30 g) of sugar and seasonings to taste.
- Pour your brine over your chicken in a plastic bag or pan and let it sit in the refrigerator for 1-2 hours for maximum tenderness.
- Cook your brined chicken in a variety of delicious ways, like grilling, baking, or frying.
Making a Basic Brine
Dissolve 4 tablespoons (60 g) of salt into a quart of water. Brine is nothing more than salt dissolved in water at its most basic level. A good ratio to start with is 4 tablespoons (60 g) of salt for each quart (0.95 liters) of water, but you can add more to taste if you prefer a saltier brine. Add the salt to a quart of water and stir until it dissolves completely. Use coarse salt for your brine, like sea salt or kosher salt, for a richer flavor. If you only have table salt, use a quarter less of the total amount of salt per quart. A quart is enough to brine about 1 1/2 pounds (680 g) of chicken.
Add 2 tablespoons (30 g) of brown sugar. Adding sugar to your brine helps the outside of your chicken breasts brown and caramelize when they cook. While your brine water is still warm, add about 2 tablespoons (30 g) of brown sugar to your brine, stirring until the sugar dissolves completely. Alternatively, other sweeteners like honey, agave syrup, or maple syrup can be used within your brine in equal parts.
Season your brine with pepper, lemon juice, garlic, and herbs. The exact seasonings you use will depend on what flavors you want in your chicken. You can use a combination of fresh or dried herbs, garlic, spices, and peppercorns to taste. For example, a teaspoon (5 g) of black peppercorns, 2-4 peeled and smashed cloves of garlic, a squeeze of fresh lemon juice, and 1 bay leaf per quart of water will add some subtle flavor to your chicken.
Flavor your brine. If you want your chicken to have a particular flavor once it's cooked, like honey butter or a hot and spicy tang, you can build that flavor in your brine by adding the specific ingredients you desire. There are countless brine recipes in books and online to help you find your go-to brine.
Enhancing Your Brine
Make a honey butter brine. Use the standard water-to-salt ratio (about 4 tablespoons (60 g) of salt for each quart (0.95 liters of water)) for a sweet brine, perfect for honey-butter chicken. Swap out sugar in favor of an equal amount of honey (2 tablespoons). Season with whole peppercorns and fresh herbs such as thyme and rosemary to taste.
Add some spice to your brine. To make a spicy brine that seasons your chicken perfectly, start with about 4 tablespoons (60 g) of salt for each quart (0.95 liters of water) and 2 tablespoons of sugar. Then, add 2-3 seeded jalapeno or habanero peppers, a dash of smoked paprika, garlic cloves, and peppercorns to taste.
Brine your chicken with beer. If you are going to roast your chicken, start by making a standard brine of 4 tablespoons (60 g) of salt for each quart (0.95 liters of water). Then, add 1 cup (237 ml) of stout beer to your solution. Finish with a couple of dashes of Worcestershire sauce and 2 tablespoons (30 g) of maple syrup or molasses.
Cool the brine before adding in the chicken. Never add a warm brine to your chicken. A warm brine creates the perfect environment for bacteria to thrive. Allow your brine to cool until it is room temperature, or pop it in the fridge to help it cool off faster. Alternatively, you can add ice to cool the brine down even quicker.
Brining Your Chicken
Trim fat and tendons off your chicken. Before you brine, prepare your breasts by trimming away any fat or tendons. Fat is typically a white or creamy color and will be around the edges of the breast, while tendons will be tough reddish spots. Cutting the fat and tendons off your chicken before brining will ensure that it’s tender, delicious, and, most importantly, free from those icky, chewy pieces we hate!
Put your chicken in a pan or bag. You can put your chicken in a large, shallow pan or a sealable bag to brine. If you put your chicken in a pan, lay the breasts out side-by-side, ensuring they do not overlap.
Pour your brine into your container over your chicken. There should be enough brine to submerge your chicken completely. Seal your bag and roll it lightly to ensure that every crack and crevice of your chicken is enveloped in your delicious brine. Don't forget to cover your meat with foil or cling wrap if it's in a pan or dish.
Put your brined chicken in the refrigerator for around 1 hour. The longer your chicken rests, the juicier and more flavorful it will be when you cook it. Aim to brine your chicken for 1 hour per every 1 pound of meat. Larger chicken breasts or large quantities of chicken may be brined overnight for a superior flavor and texture. You can quickly brine your chicken by splitting it up into 1/2 pound (227 g) servings and letting each one soak in its own dish or bag for 1 hour and 30 minutes to 2 hours.
Remove your chicken and pat it dry. Once you have brined your chicken, remove it and let it rest on a plate for at least 5 minutes. This allows the excess juices to drain off your chicken breasts. Then, use a paper towel to gently pat away any excess moisture from the breast’s surface.
Cooking Your Brined Chicken
Grill chicken immediately out of the brine. Grilling brined chicken gives the meat a crispy outside and a tender, juicy inside. Cook your chicken on medium-high heat of 375 to 450°F (190 to 230°C) until the outside of your chicken is golden-brown and the inside is up to a temperature of 165° Fahrenheit (75° Celsius). Check the chicken's inside with a thermometer to ensure it is fully cooked at 165° Fahrenheit (75° Celsius).
Try baking tender chicken breasts. While baked chicken often comes out dry, brined chicken comes out juicy, tender, and flavorful. Preheat your oven to 450°F (230°C) and season the chicken with salt, pepper, and other seasonings of your liking to taste. Then, place the breasts in a greased dish and cook for 20 to 25 minutes, or until your chicken reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to monitor the internal temperature of your chicken. If the outside of your chicken cooks too fast, turn the oven temperature down to 400°F (204°C).
Fry your chicken for a crispy, mouthwatering treat. Like baking, frying can tend to dry out your chicken, but don't worry! Brining ensures juicy, tender breasts regardless of the cooking method you choose. Batter the chicken in your favorite batter and deep fry in oil that has been heated to about 350°F (176.6°C) for 5 to 7 minutes on each side, depending upon the thickness of your cuts.
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