Chicken Brine – the greatest prepping tool for chicken no one mentions. Maybe not, I’m no Master Chef, but as a home chef this has become my new favorite staple whenever I make a chicken entree.
Have you ever found a great recipe using chicken breasts that was good, but could’ve been great if the flavor had really permeated the chicken. Sometimes dishes that call for some spice on the outside without any marinade prep can get so close to great, but miss the mark. Well, here’s your answer! This simple brine works for any flavor you are planning. Sometimes a marinade is part of a recipe and this isn’t necessary. However, this Brine works consistently to add some flavor and increase moisture for any meal. Enjoy!
*Takes 4-8 hrs. So plan accordingly and see the notes below the directions for pro tips.
Ingredients
- 2 c water (drinkable and 2nd cup should be combo of ice and water to equal one cup)
- 1/4 c sea salt
- 1-2 tbsp brown sugar
- 4 chicken breasts
Directions
- Heat 1c water in small pot until boiling.
- Remove pot from heat and add salt and sugar and stir till dissolved.
- Mix in rest of water, (water and ice cubes to equal 1c) and add to hot salted water.
- Pour brine in sealable container with chicken breasts raw and trimmed as lean as desired.
- Refrigerate for 4-8 hrs. I typically do appx 6 hrs. (Longer than 8 hrs or inaccurate salt/water ratio can make the chicken too salty.)
*Pro tip: If you aren’t ready to cook it at the end of the sit time, drain the brine liquid and refrigerate or freeze the chicken breasts for later use. (See official food prep health and safety information for how long these can be stored before use to avoid improper food handling.)
**Adjusting amounts for more or less chicken, be sure to keep salt/water ratio in tact as to not over salt the chicken.
