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My review
Mesquite Chicken Brine
6k
duboo
"This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside."
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Ingredients
10 m servings 173Original recipe yields 4 servings
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Directions
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- 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
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Reviews
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11/24/2017
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.
12/28/2016
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.
12/18/2016
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...