This delicious and easy brine/marinade for chicken makes the meat within the bird incredibly juicy.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 gallon cool water
- ¾ cup white sugar
- ½ cup kosher salt
- 1 (12 ounce) bottle mesquite-flavored marinade (such as Lawry’s®)
Instructions
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
- 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.
- 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.
Reviews
As did another person, I smoked my chicken parts and a venison roast instead of baking, both turned out delicious. This was a dry run for thanksgiving. I’m sure the rest of the family will enjoy it as much as we did.
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 made the birds super tender and full of flavor. They were so moist that they would re-heat nicely as well. As I mentioned, I did smoke my chicken instead of bake it and smoking has a tendency to dry things out but not with this brine. This one is a keeper! Thanks duboo!