Quick Easy Chicken Brine Recipes

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

QUICK CHICKEN BRINE

Steps:

• Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes.
• Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
• Place chicken in a large plastic bag and pour brine over chicken. Seal and let sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 6 hours. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.

CHICKEN BRINE

Steps:

• If water is cold, heat it for about 90 - 120 seconds in the microwave (you want it very warm, but not hot). You can also do this on the stove top if you prefer.
• Stir salt and brown sugar into water. Stir until salt and sugar are completely dissolved and liquid is translucent.
• Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken completely; prepare additional brine if necessary.
• Allow chicken to brine in the refrigerator for at least 4 hours and up to 24 hours. Pat chicken dry with a clean towel or cloth before cooking.

EASY CHICKEN WING BRINE RECIPE

Steps:

• Gather the ingredients.
• Combine vinegar and pepper flakes.
• Thoroughly dissolve the salt and sugar in water.
• Add the vinegar mixture, white pepper, and black pepper.
• Stir to mix, cover, and store in the refrigerator overnight.
• Place chicken wings in a large nonmetal container.
• Pour the brine mixture over the wings, making sure they are completely covered.
• Cover and place in the refrigerator. Allow the wings to brine for 2 to 4 hours.
• Remove wings and rinse well. Discard any remaining brine.
• Pat chicken dry with a paper towel.
• Apply a seasoning or rub if you like and cook as desired.
• Serve and enjoy.

EASY CHICKEN WING BRINE RECIPE

Steps:

• Pour the warm water into a large container. Add the salt and sugar and stir thoroughly until all particles have dissolved.
• Add in the red pepper flakes, black pepper and cider vinegar. Mix thoroughly.
• Carefully place the chicken wings in the brine. Ensure that they are submerged under the surface of the brine. Use a small weight if you need to.
• Put the entire container in the fridge and leave for 2-4 hours.

QUICK & EASY CHICKEN BRINE

Steps:

• In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
• Add lemon quarters and chicken.
• Marinate for 30 minutes.
• Remove from marinade and pat dry.
• Chicken is now ready to be used in your favorite recipe.

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

BEST CHICKEN BRINE RECIPE (HOW TO BRINE CHICKEN)

Steps:

• In a deep pot, add 3 cups of water, add salt, sugar, garlic, onions, lemons, black pepper, parsley, rosemary, and thyme.
• Stir the content of the pot and leave it to boil until the salt and sugar are dissolved (about 3 minutes) then remove the pot from the stove.
• Add the rest of the water into the pot and let it stand for 15mins or till it is cooled completely.
• Gently place the chicken breast side up in the brine solution making sure the chicken is fully immersed in the brine.
• Put the chicken in the fridge to brine for 3- 4 hours.Do not brine chicken for more than 48 hours or more than an hour for each pound of chicken.
• Remove the chicken from the brine solution, and discard the brine.Pat chicken dry, brush with oil or butter, and it's ready to roast in the oven or air fryer.