In my attempt to achieve the most tender, juicy chicken, I’ve tried it all. I’ve foil-baked, marinated, and brined chicken (among other methods) over and over again. Now, I can confidently state that learning how to brine chicken is a kitchen must-know. This best brine for chicken recipe requires just 3 base ingredients, with optional extras to infuse your meat with more flavor. It requires minimal effort on your part, too, just time set aside to leave the bird to brine. Best of all, you’re guaranteed perfectly juicy tender chicken every single time!
Watch how to make it
What does brining chicken do
Brine is a simple solution of salt and water (in this case, about 4-6% salt). When brining a chicken, it’s a low-fuss way to guarantee super moist chicken. How? As the chicken soaks in the brine liquid, the salt dissolves proteins in the meat. This allows the meat to retain up to 40% more moisture while it cooks. As a bonus, you can add extra ingredients to the brine to help infuse the meat with added flavor. Unlike marinating, the WHOLE chicken will infuse with flavor, too. Note there are two methods of brining: dry brining and wet brining. The first is essentially a salt rub, but it works similarly, just with even crispier skin.
Brining vs. marinating chicken
Marinating aims to help flavor the chicken, often also tenderizing the meat with an added acidic ingredient. In comparison, brining chicken adds subtle flavor, with the salt helping to draw out the flavors in the meat. But it is primarily used to add moisture to the meat, locking it in with the salt.
Is it better to brine or marinate chicken? can you do both?
Short answer: If you have time, do both! Long answer: Brining is particularly good for lean pieces of chicken, like chicken breasts. Especially if you’re cooking them using methods that can dry the meat, like grilling or roasting without foil. It’s also great for a whole chicken to ensure none of the meat ends up dry, no matter the cooking method. Marinating works best for the fattier parts of the meat, which maintain their moisture better, like chicken thighs. You can also include an acidic ingredient in the marinade to help tenderize the meat.
Chicken brine ingredients
A basic brine for whole chicken requires just three ingredients.
Chicken: Choose the size of the chicken based on your needs. For example, if you will air fryer it, make sure it fits in the basket. I like to use one between 3-5 lbs in size (fresh or frozen, though I prefer fresh when possible). Salt: Use kosher salt, NOT table salt, for this recipe. Otherwise, it will be far too salty. Water: Regular water is fine.
Did you know you can also use this wet brine method for other meats, like pork, tenderloin, or a small turkey?
How to season the chicken brine
If you want to infuse this brine chicken recipe with additional flavor, here is what you could add for the best chicken brine:
Brown sugar (or honey) – for a touch of sweetness to balance the saltiness, Carrots, Shallots (or onion), Garlic, Ginger, Celery, Lemons (or oranges), Whole peppercorns, Bay leaves, Fresh herbs (thyme, rosemary – it’s best to use fresh as they’re more flavorful).
If you want to make a simple combination, use just garlic, lemons, peppercorns, sugar, bay leaves, and herbs. For more umami flavor, replace a portion of the salt with soy sauce. For spice, add some dried chilies, etc. For this overnight chicken brine, I used all the above to make a flavorful brine whole chicken with no need for further marinating. If you’d like to marinate the meat, cut back on add-ins or rely on the simple water-salt brine.
How to brine chicken
First, select a pot/dish large enough to fit the chicken (and in your fridge). If you’re making a whole chicken brine, you may need to shuffle around fridge shelves to make it fit. Then, prepare any ingredients you plan to add to the brine. Zest the lemons, removing the bitter white pith (to discard), then chop the remaining lemons in half. Also, rinse and roughly chop the carrot, ginger, shallot, celery, and garlic (or smash garlic). To prepare the brine mixture, combine half the water and all the brine ingredients in a large pot. Bring the mixture to a boil. Stir often until the salt and sugar dissolve. Once boiling, reduce the heat to allow the mixture to simmer for 15-20 minutes. This will infuse the brine with the various flavors. Then, remove the saucepan from the heat and leave it to cool down entirely. To help it cool down, transfer it to the pot you’ll be brining in. Pour the remaining water (ice cold). Once cooled (make sure the brine is not warm at all), place the chicken breast side down in the pot. Ensure it’s fully submerged – add more water if necessary. Then cover the pot and transfer it to the fridge.
How long to brine chicken?
For the best results, leave the raw chicken to brine in the saline solution for 12 hours (minimum for whole chicken). Or between 18-24 hours for optimal results (but no longer than 24hrs). Discard the brine after using it. And these are the steps for brining chicken for roasting. As a general rule, brine the chicken for at least one hour per pound of meat. If you plan to brine and marinate the meat, I recommend brining it for the minimum time. Then you can leave it to marinate afterward.
Should you rinse chicken after brining It?
Usually, I’m opposed to rinsing chicken, as it can cause bacteria to spread across your kitchen. However, if you want to remove excess sodium from the brined whole chicken before cooking it, carefully rinse it inside and out with cold water. Though, in general, it’s best to leave it.
How to dry chicken after brining
Use paper towels to thoroughly pat it dry (important if you want crispy skin).
How to roast a brined chicken?
For a simple seasoning, brush the meat with softened or melted butter. Sprinkle it with either lemon pepper or poultry seasoning. Alternatively, brush it lightly with oil (for extra crispy skin). You can optionally also stuff the chicken cavity with carrots, celery, and shallots.
How long to roast a brined chicken
Transfer the chicken to a large, high-sided baking dish or roasting pan. Cook it in a preheated oven at 350ºF/180ºC for 50-60 minutes. Or until a meat thermometer inserted into the thickest part of the meat (avoiding bones) reads 165ºF/74ºC. Remove the baked brined chicken from the oven. Allow it to rest for 10- 15 minutes for all the juices to settle and redistribute. Then, carve (more tips on my post whole roast chicken) and enjoy! Check out my air fryer whole chicken post for my top serving recommendations. I’m a big fan of chicken with mashed potato or potatoes au gratin, roasted veggies, and gravy!
How else to cook brined chicken
Perfect Oven Baked Chicken Breast Crispy Fried Chicken Breast Simple Whole Roasted Chicken and Vegetables Air fryer whole chicken
More chicken recipes
Crispy Chicken Sandwich Crispy Air Fryer Chicken Wings How to Boil Chicken Breasts (Smell Free Method!) Crispy Air Fryer Chicken Thighs 2 Ways Easy Chicken Piccata Recipe
If you try this brined baked chicken (brine recipe for chicken), let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
