Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Makes meat very tender and juicy and bursting with flavor!

Recipe Summary test

prep:
20 mins
cook:
7 mins
additional:
4 hrs
total:
4 hrs 27 mins
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.

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Cook's Notes:

To brine chicken: Submerge chicken completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours.

To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.

Nutrition Facts

46 calories; protein 0.3g; carbohydrates 2.8g; fat 0.1g; sodium 2652.3mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
07/09/2018
I wish the cook's notes had been included, but I used dried ginger and dried orange rind and brined it for about 24 hours. I roasted it at 250 degrees for about 9 hours and it was fabulous . I later used the leftovers for wonderful chicken enchiladas using the collagan, green chilis, onions, organic cream of chicken soup, and lots of cotija cheese. Read More
(3)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2018
I wish the cook's notes had been included, but I used dried ginger and dried orange rind and brined it for about 24 hours. I roasted it at 250 degrees for about 9 hours and it was fabulous . I later used the leftovers for wonderful chicken enchiladas using the collagan, green chilis, onions, organic cream of chicken soup, and lots of cotija cheese. Read More
(3)
Rating: 5 stars
05/20/2017
This is an awesome brine. Meat is incredible juicy after just a few hours. Will not cook bird again without a brine and this is the best I have tried so far. Read More
(2)
Rating: 5 stars
08/22/2017
I made this without the ginger and paprika. I don't care for either ingredient, but the other items sounded wonderful. I used 12 chicken breasts instead of a whole chicken. That being said..... It was delicious! There was a subtle citrus taste that may have been missed with the other ingredients. The chicken was very moist and delicious. Perfect for a summer meal. Read More
(2)
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Rating: 5 stars
04/16/2017
This brine was excellent! I halved the recipe because I was only needing enough brine for 2 cornish hens. Instead of grilling over hickory chips I smoked them in a smoker with hickory chips. I've smoked quite a few cornish but this batch was by far the most juicy and tender I've ever had. If I were not completely sold on brining a bird prior to cooking it, this recipe would have sold me. Excellent recipe and 5 stars all the way! Read More
(1)
Rating: 5 stars
04/20/2019
Best brine I’ve ever used for chicken...smoked mine on the electric smoker over hickory but next time I’ll soak it for more than just 6 hours Read More
(1)