Mesquite Chicken Brine


This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside.

Prep Time:
10 mins
Total Time:
10 mins
4 servings


  • 1 gallon cool water

  • ¾ cup white sugar

  • ½ cup kosher salt

  • 1 (12 ounce) bottle mesquite-flavored marinade (such as Lawry's®)


  1. 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(R) bags set in a large kettle for my brine container.

To brine chicken:
nSubmerge 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
43g Carbs
Nutrition Facts
Servings Per Recipe 4
Calories 173
% Daily Value *
Sodium 13375mg 582%
Total Carbohydrate 43g 16%
Total Sugars 38g
Calcium 29mg 2%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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