Brine Recipe ⋆ Chicken Brine

Makes meat very tender and juicy and bursting with flavor!

Recipe by:
Calories:45.9
Chicken Brine
Prep:20m
Cook:7m
Ready in:4h 27m
Serving:1 gallon

Ingredients

  • 3 ½ quarts water
  • 1 (750 milliliter) bottle Sauvignon Blanc (such as Barefoot®)
  • ½ cup sea salt, or to taste
  • 3 ounces ginger, grated
  • 3 sprigs fresh parsley leaves, chopped
  • 3 sprigs fresh thyme leaves, chopped
  • 3 sprigs fresh rosemary leaves, chopped
  • 1 navel orange, zested
  • 2 lemons, zested
  • 1 clove garlic
  • 1 teaspoon ground cayenne pepper, or to taste

Cooking Directions

  1. Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.
To brine chicken: Submerge chicken completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours; To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.

Nutrition Facts

  • calories45.9
  • carbohydrateContent2.8 g
  • fatContent0.1 g
  • fiberContent0.4 g
  • proteinContent0.3 g
  • sodiumContent2652.3 mg
  • sugarContent0.6 g
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