This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This quick chicken brine leads to the juiciest, most tender chicken you’ve ever cooked, and it does it in as little as 2 hours. With savory flavor in every bite, I guarantee you’ll use this simple method every time you roast a whole chicken or pieces of chicken from now on.
💧 What Makes This Recipe So Good
- You only need a couple of hours for this brine, making it totally doable when you remember that, oh yeah, you have to cook dinner tonight, just like every night. You know that’s how it happens… at least in our house. Anyway, This quick chicken brine is everything I ever wanted and more (no hyperbole, I swear). It’s flavorful, simple, and quick.
- The reasons this quick chicken brine works are simple: 1) The salt content is higher than most brines, so it works more effectively and more quickly than a standard brine. 2) The hot solution extracts the flavors from the aromatics much faster than a standard brine. The ice bath cools things down quickly, too, so you don’t risk cooking the chicken as it brines.
- You can include garlic, peppercorns, herbs, citrus, or any other aromatics you might fancy, but it works wonders without all the fancy add-ins, too. Especially if you’re stretching a chicken to use over several recipes, this basic salt + water mixture can be the best choice. You don’t want to find yourself with rosemary-infused chicken in, I don’t know, a Thai dish. Could be cool, but… probably not your favorite.
🧂 What Goes Into a Brine?
Brining is a simple concept: when making a wet brine, you make a salt solution and flavor it with spices, herbs, and sometimes sugar. Just how high the salt content will depend on how quickly you want to brine the meat – this brine, for instance, has a higher salt content so you can brine quickly. Whereas, with your Thanksgiving turkey, you reduce the overall salt density so you can brine it longer. This is necessary because that dang bird is so big.
Many people season their chicken brine with sugar, too, but we a) don’t love sugar in our food and b) find that a salt-only brine produces a super versatile chicken that truly just tastes better and more tender and juicier.
🤔 Why Should You Use a Brine?
We’ve all had overcooked chicken – not so good, right? A chicken brine does two things:
- It gives the poultry flavor, and
- it keeps the meat tender and juicy.
When you brine chicken, you’re essentially installing a failsafe on your dish. You have more wiggle room to cook the bird without it becoming dry after one minute too long in the oven, and you have creative control over the flavors throughout the entire muscle meat of your chicken, not just the skin.
👩🏼🍳 Chef’s Tips
- Don’t over-brine the chicken! The salt solution is higher than your standard overnight brine, so you want to make sure to limit your brining time to 2-3 hours at room temperature or 4-6 hours in the fridge.
- I like to brine my chicken in the morning, drain after a few hours, then let it air dry in the fridge until I’m ready to cook it. Air drying allows the skin to really dry out, so that when you sear, fry, or roast it, the skin gets unbelievably crisp and delicious.
💬 Frequently Asked Questions
Yes! Please, please do not brine your chicken using this recipe for longer than the recommended time. If you do, too much of the salt solution will permeate the meat, resulting in an over-salted bird.
If you’re brining boneless, skinless chicken breasts, you can get away with brining them at room temperature for about 30 minutes or chill for about 1 hour.
Brining chicken results in the most tender and flavorful meat, and it makes it harder to overcook!
🍋 More Recipes You’ll Love
- How to Brine a Turkey
- Firebirds’ Chicken Pasta Copycat Recipe
- Grilled Spatchcock Turkey with Gravy
- Air Fryer Chicken Legs
- How to Cook a Turkey Perfectly (With Gravy)
- Best Ever Easy Roast Chicken (With Gravy + Whole30, Paleo Options)
- Chicken Tikka Masala
- Egg Roll in a Bowl
- Grilled Turkey Breast
- Sous Vide Chicken Breast
- Grilled Baked Potatoes
Quick Chicken Brine
Equipment
- medium saucepan with lid
- Large bowl
- Large wooden spoon
- large food-safe container heavy pot, sealable bag, or sous vide tub
Ingredients
For the Brine
- ½ liter water approximately 16 ounces or 2 cups
- 5 tablespoons kosher salt 100 grams or approximately 3 ounces
- 3-6 sprigs fresh herbs of choice rosemary, thyme, parsley, etc.
- 4 large cloves garlic smashed
- 1 pound ice
For the Chicken
- 1 4-pound whole, uncooked chicken or 4 pounds of uncooked chicken pieces
Instructions
- Pour ½ liter water into medium saucepan. Add 5 tablespoons kosher salt, 3-6 sprigs fresh herbs of choice, and 4 large cloves garlic to saucepan and quickly stir to incorporate.
- Place saucepan on stovetop over high heat. Bring water to violent boil.
- Once water boils violently, stir mixture until salt is completely dissolved, then move saucepan to cool burner and cover with lid. Let mixture stand, covered, 10 minutes.
- Place 1 pound ice in large bowl. After brine mixture has stood 10 minutes, remove lid and carefully pour mixture into bowl over ice. Stir mixture gently until ice is completely melted.
- When ice has melted, place 1 4-pound whole, uncooked chicken in large container. Carefully pour brine over chicken, making sure chicken is entirely submerged.
- Let chicken rest in brine 2 to 3 hours at room temperature. Alternately, let chicken rest in brine 4 to 6 hours in refrigerator.
- After chicken has brined for appropriate length of time, remove chicken from brine and drain well. Pat chicken completely dry with paper towels, then cook chicken as desired.
- After brining your chicken, don’t add any salt when you cook it or the chicken will be way too salty.
- Fresh Herbs: You can use just one type of herb or a blend of your favorites.
- Chicken: If you want to brine boneless, skinless chicken breasts instead of a whole chicken, you can cut the brining time back to 30-60 minutes at room temperature and 1-2 hours refrigerated.
- For a really crispy chicken skin, brine the chicken then let it air dry in the fridge until you’re ready to cook it.
Alternate Brine Add-Ins
- 1 white onion, sliced
- 1-2 lemons, sliced into coins
- bay leaves
- cracked peppercorns
- Italian seasoning
- carrots
- sweetener (white sugar, brown sugar, or honey)
- fresh cilantro
- sliced fresh jalapeños
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
The amount of brine is minuscule and does not allow a 4lb chicken to be submerged.
Hi, RS! I’m so sorry – we didn’t have any problem with our brine-to-chicken ratio when we developed the recipe. Did you melt the full pound of ice before adding your chicken? That should create enough liquid, though the shape and size of the container you’re using will also affect how much of the liquid covers the chicken. A large, shallow pan, for example, would keep the liquid around the chicken more than over the chicken. A deep container not much wider than the whole chicken itself would direct more of the liquid over the bird. What kind of container did you use?
Been my go to poultry brine for 5 years!
We’re so happy to hear this! Thanks for sharing, Paul!
I tried it and the whole family loved it.
This is a keeper.
Love to hear that! Thanks so much, Len!
Thanks for this. Ruhlman’s original was purged from his website for some reason. This always works… just don’t leave the chicken in for any more than two hours!
Hi there,
I’m trying your brine recut right now.
Do I rinse the chicken before cooking?
Thank you
Hi, Daniel! After brining, drain the chicken and pat dry. Then, cook however you’d like! Hope this helps. 🙂