Quick chicken brine with chicken pieces in a bowl

Quick Chicken Brine

An easy, quick chicken brine that creates the most flavorful and tender chicken and poultry.

Course Technique
Cuisine American
Keyword chicken brine, easy, quick, turkey
Prep Time 5 minutes
Cook Time 15 minutes
Brining time 2 hours
Total Time 2 hours 20 minutes
Servings 1 brine
Author Cheryl Malik


  • 15 ounces water 1/2 liter
  • 3 ounces salt 100 grams
  • couple of sprigs fresh herbs like rosemary, thyme, or parsley
  • 4 cloves garlic
  • 15 ounces ice 500 grams ice, or 15 ounces of ice water
  • 1 3-4 pound chicken or chicken pieces


  1. 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.
  2. Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
  3. 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.
  4. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.

Recipe Notes

Adapted from Michael Ruhlman.

Mark's original brine also includes:
1 small onion sliced
1 lemon halved
2 bay leaves
2 teaspoons black peppercorns, cracked beneath a saute pan

Try these extras or include your own. I keep mine simple.