Brining Chicken for Baking or BBQing
 
Prep time
Cook time
Total time
 
Brining chicken, turkey or pork will render a moist and delicious meat. This recipe is for the use for the meat of 4 chicken breasts per bag. If you are making more than 4 pieces increase the recipe to make enough of the solution with the additional ingredients for your additional needs. The brine solution needs to be enough to completely bath the meat. The important ingredient of brine is - the amount salt.
Author:
Recipe type: Prep
Serves: 4
Ingredients
  • 4 cups of water to start (or substitute water with chicken stock)
  • additional water added as needed to fill the gallon sized zipper bag.
  • Gallon size heavy-duty zipper bag
  • 4 chicken breasts (boneless or split)
  • (The following ingredients are approximate and can be adjusted accordingly)
  • ¾ cup sea salt (160g)
  • ½ cup of sugar (120g)
  • 1 Tbsp of fresh ground black pepper (3g)
  • ¼ cup of finely chopped fresh or 1 Tbsp onion powder
  • 1 clove of garlic - finely chopped (I like garlic so I used 2 cloves)
  • 2 Tbsp of finely chopped parsley
  • 2 Tbsp of dry powder chicken flavor or bullion (if using chicken stock skip this step)
  • another option is some chopped rosemary and thyme
  • Be creative with your seasonings. If there is something you normally add to your chicken while cooking, try adding it to the brine solution instead.
Instructions
  1. Clean all pieces of chicken and place 4 pieces into a gallon sized zipper bag. Set aside.
  2. To a 2 quart sauce pan add 4 cups of water (or substitute water with chicken stock)
  3. Add to the water the salt, sugar and the rest of the ingredients which you wish to add.
  4. Bring water to a boil for about 1 min so the flavor of the ingredients blend.
  5. Remove from heat, cover and allow to come to room temperature.
  6. Pour the cooled solution into the bag with the chicken pieces and top off with additional water to fully cover the chicken.
  7. Remove any air as the bag is zipped.
  8. Mix the ingredients well in the sealed bag by rocking it back and forth. Repeat at least once during the time in the fridge.
  9. Place the bag into a bowl in case the bag begins to leak and put in the fridge.
  10. Allow to remain for 2-3 hrs (no more than 4hrs max) depending on the thickness of the meat.
  11. For a whole chicken, allow to brine for a minimum of 6 hrs to a max of 10hrs depending on the weight.
Notes
- Even though the times mentioned vary depending on the size of the meat used, don't over brine - thinner meat, less time; thicker meat, longer time. There is a minimum time required to fully be absorbed by the meat but if left too long the meat might become too soft and fall apart while cooking.

- If you don't normally have fresh garlic gloves, buy a small jar of diced garlic in oil. Once open place a small piece of plastic wrap over the top before re-closing with lid. Just place it in the fridge for when you need it again.

- For a quicker cool-down, after about 5 - 10 mins of setting aside to cool and flavors to mingle, place covered pot in the sink and add cold water to the sink but don't let the pot float.
Recipe by SlavicCooking.com at https://slaviccooking.com/brine-chicken/