Ingredients10 m servings 173 cals
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
- Cook's Note:
- I use 2-gallon Ziploc® bags set in a large kettle for my brine container.
- To brine chicken: Submerge chicken in the brine for 6 to 12 hours. Remove chicken from brine. Set uncovered on a wire rack with plate beneath; place in the refrigerator until skin dries, 6 to 12 hours. Cook chicken until an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
- Editor's Notes:
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Per Serving: 173 calories; 0 g fat; 43.1 g carbohydrates; 0 g protein; 0 mg cholesterol; 13375 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very simple brine that really works. The brine tenderizes the meat and makes it absorb the smoke from smoker. My turkey was extremely flavorful and super tender.
While brining always helps my chicken stay moist, the flavor of this brine was not near as tasty as I anticipated. The herb bribed chicken was much preferred by my guests.