A dry chicken is never something we want to serve to those we love, but how do we combat that lean meat that tends to dry out easily?.
Brining is a surprisingly simple way to get that whole chicken juicy and flavorful. There are multiple ways to brine, and we are going to talk not only about the best ways to do it but also why brining a whole chicken is the way to go.
Brining chicken is a simple but very effective way to make your chicken dishes taste great and go from bland and dry to juicy and flavorful perfection. As a passionate home cook and chicken lover, I’ve been brining my birds for years, and I’m sure that every cook should have this invaluable skill.
In this article, I’ll explain what brining is, why it works so well, and share my top tips for brining chicken successfully. Whether you’re cooking a whole bird, bone-in pieces, or boneless skinless breasts, brining is the secret to next-level chicken. Keep reading to learn why!
What is Brining and How Does it Work?
Brining is the process of soaking meat or poultry in a saltwater solution (known as a brine) before cooking The brine is typically made by mixing water, salt, and sometimes sugar and spices
When raw chicken is soaked in the brine two important things happen
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On the outside of the meat, the salt in the solution starts to break down the muscle proteins. This allows the chicken to retain more moisture during cooking.
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The salt, sugar, and spices infuse the chicken with flavor.
All of these things make the chicken more moist, tender, and flavorful than chicken that hasn’t been brined. It works especially well for lean cuts like boneless, skinless breasts that tend to dry out quickly while cooking.
Brining makes the meat juicier, and also amplifies the flavors from any spices, herbs or seasoning you add. It’s an easy way to guarantee delicious, fool-proof chicken every time.
Why Should You Brine Your Chicken?
There are a few key benefits that make brining worth the minimal effort:
1. Boosts moisture
Brining chicken helps it keep its moisture and keeps the meat from drying out while it’s cooking. This helps a lot with breast meat and other thin cuts.
2. Improves texture
The salt in the brine tenderizes the meat by breaking down muscle fibers. This leads to a more tender, luscious texture.
3. Enhances flavor
Not only does brining make chicken taste juicier, but the salt, sugar and spices in the solution get absorbed into the meat. This amplifies its natural flavor.
4. Room for error
Brined meat is more forgiving, so even if you overcook it slightly, it will still be juicy. Brining provides a safety net against drying out.
5. Versatility
The technique works equally well for whole birds, bone-in pieces, boneless skinless cuts, or ground chicken. Brine can be customized.
For these reasons, brining takes the guesswork out of cooking moist, flavorful chicken. The small upfront effort pays off in a big way at dinnertime.
How to Brine Chicken
Brining chicken is simple, but there are some key tips to doing it successfully:
1. Use the right brine ratio
For brine to work effectively, you need the right balance of salt to water. A good rule of thumb is 1 tablespoon of salt per cup of water. You can add other flavorings like sugar, spices, herbs, garlic, citrus, etc.
2. Submerge the chicken fully
The chicken must be completely covered by the brine. Weigh it down with a plate if needed to keep it fully submerged.
3. Chill it
Once the chicken is in the brine, refrigerate for best safety and results.
4. Don’t over-brine
Most cuts only need 30 mins to 1 hour in the brine. Chicken breasts and small pieces may only need 15-30 mins. Over-brining can make the texture too dense and lead to overly salty chicken.
5. Rinse after brining
Rinse the chicken under cool water before cooking to remove excess salt from the surface. Pat it very dry.
6. Cook as desired
The brined chicken can be roasted, grilled, baked, fried – cooked however you like!
Brining Different Types of Chicken
While the basic brine ratio (1 tbsp salt : 1 cup water) remains the same, brine time can vary depending on the specific cut:
Whole chicken – Brine for 2-4 hours. A whole bird needs more time for the brine to fully penetrate and flavor it.
Bone-in pieces – Brine for 1-2 hours. Bone-in parts like quarters and thighs have more fat and connective tissue keeping them moist.
Boneless skinless breasts – Brine for 15-30 minutes. These lean cuts benefit from quick brining to boost moisture. Too long causes a dense texture.
Ground chicken – Brine for 30 mins to 1 hour. Use a basic brine to keep burgers and meatballs juicy.
No matter what type of chicken you’re cooking, brining is a useful technique to experiment with. Customize the brine ingredients to complement your desired flavor profile.
My Go-To Brine Recipes
Here are a few of my favorite brines that work wonderfully for all kinds of chicken:
Basic – Water, salt, sugar
Herb – Water, salt, lemon, garlic, herbs like thyme, rosemary, sage
Citrus – Water, salt, orange juice, lemon juice, lime juice, garlic
Asian – Water, salt, soy sauce, garlic, ginger, 5-spice powder
Indian – Water, salt, yogurt, garlic, ginger, spices like turmeric, coriander, cumin
Italian – Water, salt, red wine vinegar, garlic, oregano, basil
Feel free to get creative and make your own signature chicken brine!
Frequently Asked Questions
Should you brine chicken before grilling?
Yes! Brining is fantastic for grilled chicken. It keeps the lean breast meat extra juicy and absorbs all the great charred, smoky flavor.
Does brining chicken make it salty?
It shouldn’t if you brine for the recommended time. Make sure to rinse the chicken after removing from the brine. This removes excess salt from the surface.
Can you brine chicken too long?
Yes, over-brining chicken can make it much too salty and negatively impact the texture. Stick within the recommended brine times for best results.
Do you rinse chicken after brining?
Always rinse chicken under cool water after brining, before cooking. This removes excess surface salt. Pat the chicken very dry before proceeding.
Can you bake chicken after brining?
Absolutely! Brined chicken is ideal for roasting or baking. The salt and seasonings get nicely concentrated as the liquid evaporates.
Conclusion
For moist, flavorful chicken with fool-proof results, brining is an easy-yet-effective technique that every home cook should learn. Simply submerging raw chicken in a saltwater solution draws out its natural flavors and makes it irresistibly juicy.
Wet or Dry Brine: What’s the Difference?
Here’s the big question: do you use a wet or dry brine? Which is better?
Wet and dry brines are both wonderful options that yield delicious results. It really just depends on the amount of prep time you want to factor in before cooking and how you want that juicy chicken to taste. These methods each have different benefits as well.
Here’s a quick rundown of wet brine:
- Takes a bit longer
- Helps with moisture
- Adds a lot of flavor
Now, here are a few points about dry brine:
- Helps retain the natural juices
- Quicker process
- Crispier skin
No matter which brining technique you choose, the most important factor is time.
If you’re cooking small pieces of meat or are in a hurry, you can leave them on for a short time for a dry brine. However, for the best dry brine results, we recommend leaving it on for 12 to 24 hours or even up to three days.
On the other hand, your chicken should be left in a wet brine for at least 12 hours and up to two days.
What Are the Best Chicken Brining Methods?
You know the main ingredient of a good brine — salt — but what else do you need to transform that whole chicken into the tender chicken of your dreams? Let’s take a look.
Almost like a saltwater bath for your chicken, brining is an easy way to add a lot of flavor to your bird. However, it doesn’t stop at salt.
You can add a bunch of different flavors to your brine, such as:
- Fresh herbs
- Bay leaves
- Lemon pepper
- Garlic cloves
- Black peppercorns
- Paprika
The ingredients you use to brine your chicken can even change the nutritional value of your bird. A lot of herbs have minerals and vitamins in them, like vitamin C, vitamin A, and potassium. These can all make your dinner even healthier and more nutritious.