Should You Brine Chicken Before Baking? The Pros and Cons Explained

Brining chicken before baking is a technique that has become popular in recent years. It involves soaking chicken in a saltwater solution, also called a brine, prior to cooking. Some people swear by brining chicken, claiming it makes the meat incredibly flavorful, moist, and tender. But is it really necessary? Here, we’ll explore the pros and cons of brining chicken before baking so you can decide if it’s right for your needs.

What is Brining and How Does it Work?

Brining means letting meat or poultry soak in a saltwater solution before cooking it. Water and salt make up the basic brine. Herbs, spices, sugar, and citrus can be added to add flavor.

As the meat soaks, the salt in the brine seasons it and changes its structure The salt helps dissolve some proteins, allowing the meat to absorb more moisture Brining makes the meat more hydrophilic, meaning it attracts and retains more water.

This extra water makes the meat more juicy and tender after cooking. During brining, the flavors of any extra ingredients are also infused into the chicken.

Potential Benefits of Brining Chicken Before Baking

There are several potential benefits that make brining worth considering:

• Increases Moisture – The extra moisture absorbed into the meat ensures it stays juicy when cooked No more dry, stringy chicken!

• Improves Flavor: Salt seasoning the meat deeply, and any other flavors that are added get soaked in. Herbs, citrus, garlic etc impart even more flavor.

• Makes Meat More Tender – Dissolved proteins lead to a tender texture. The extra moisture also prevents toughness.

• Retains Juiciness When Overcooked – Even if you bake the chicken a little too long, the extra moisture makes it more forgiving.

• Increases Browning—The sugars and salt help the food brown while it’s cooking, which results in a delicious golden skin.

• Quick and Easy – Simply submerge chicken in brine, no tedious prep needed. Let it soak then cook as usual.

For these reasons, many cooks insist brining is essential for flavorful and fool-proof chicken. The benefits are most noticeable with leaner cuts like chicken breasts.

Potential Drawbacks of Brining Chicken

However, brining does come with some downsides to consider:

• Requires Planning Ahead – You need to make the brine and soak the chicken for 30 mins to a few hours before cooking. Not ideal for last minute meals.

• Can Make Chicken Too Salty – It’s easy to overdo it with salt in the brine. Careful seasoning is required after brining.

• Dilutes Flavor of Some Seasonings – The salt and water can dilute rubs and herb flavors applied before brining. Better to season after.

• Not Necessary for All Cooking Methods – Brining has fewer benefits when chicken is cooked in a flavorful sauce or with moist heat like braising.

• Increases Sodium Intake – The large amount of salt absorbed could be an issue for anyone watching their sodium intake.

• Adds an Extra Step – For quick weeknight meals, brining chicken adds another step you may not have time for.

• Uses Extra Water – Preparing large batches of brine uses a substantial amount of water.

So while brining chicken does have some advantages, it also requires effort and planning. It may not be worthwhile if you’re short on time or want to monitor your sodium intake.

Should You Brine Chicken Breasts?

Chicken breasts, especially boneless, skinless ones, are prone to drying out during cooking. They don’t have the leg and thigh meat’s protective fat and connective tissue. Since brining helps retain moisture, it can benefit chicken breasts more than other cuts.

If you regularly deal with dry, stringy baked chicken breasts, brining can help ensure they stay juicy. It provides a buffer against overcooking. The salt also nicely seasons the blander white meat.

However, brining chicken thighs or legs is less critical since they tend to stay moist from their fat content. Brining skin-on chicken breasts also isn’t as vital since the skin helps keep moisture in.

Tips for Brining Chicken at Home

If you do decide to give brining a try, follow these tips:

• Use 1/2 to 1 cup salt per quart of water, depending on your taste preferences. Also add any desired flavors.

• Soak the chicken for 30 minutes to 2 hours. Any longer can make it too salty.

• Rinse the chicken well after brining and pat dry. Season with herbs/spices/rub on all sides.

• Bake the chicken as you normally would, following proper temperature guidelines.

• Use a thermometer to ensure the thickest part of the breasts reach 165°F. Watch closely near the end.

• Let the chicken rest 5-10 minutes before serving for juicy, tender meat.

• Consider reducing added salt in any recipe ingredients, as the brined chicken will already be well seasoned.

Sample Brine Recipes

Here are two tasty brine recipes you can try at home:

Basic Chicken Brine

• 1 quart water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns
• 4 cloves garlic, smashed
• 1 bay leaf

Citrus Herb Brine

• 1 quart water
• 1/4 cup salt
• 1/4 cup sugar
• Zest of 1 lemon and 1 lime
• Juice of 1 lemon and 1 lime
• 5 sprigs fresh thyme
• 5 sprigs fresh rosemary
• 4 cloves garlic, smashed

Should You Skip Brining?

At the end of the day, brining chicken is optional. While it can provide benefits like extra moisture and flavor, it isn’t mandatory. If you are short on time, watching your salt intake, or using flavorful cooking methods, feel free to skip brining.

For quick baked chicken meals, simply use salt and seasoning blends directly on the meat. Bake chicken pieces in broth or sauce to keep them moist. Cook bone-in, skin-on pieces which retain more natural moisture.

Proper cooking technique also prevents dry chicken. Use a thermometer for accuracy and don’t overcook. Allowing the chicken to rest before cutting also maximizes juiciness.

The Bottom Line

Brining chicken before baking does offer some potential perks. However, it also requires effort and planning that may not suit every schedule or diet. Consider your needs, preferences, and the specific recipe when deciding if brining makes sense or if simple seasoning will suffice.

If you do brine, stick to short 30 minute to 2 hour timeframes. Rinse the chicken after removing from the brine and season additionally after patting dry. While not mandatory, brining can be worth trying as a way to guarantee tender, flavorful baked chicken, especially for typically drier cuts like boneless, skinless breasts.