Skip to main content New<> this month
Get the Allrecipes magazine

Mesquite Chicken Brine

Rated as 4.33 out of 5 Stars
6k

"This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 173
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print

Footnotes

  • 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.

Nutrition Facts


Per Serving: 173 calories; 0 43.1 0 0 13375 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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.

I made this for some cornish hens I smoked over the weekend. One word. Excellent! My only regret is that I didn't smoke a few more birds so that I could have leftovers for lunches. The brine mad...