Chicken Breast Brine

Brining chicken breast for grilling is super easy

Make way for more succulent chicken meals! This tangy, herby, citrusy brine is all you need to take your chicken dishes from good to out of this world. It’s insanely easy and uses just a few ingredients you probably have in your pantry. Get ready to be the brining star of your home! 😉

Makes about 10 cups of brine

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Brining Time 1

Total Time 1 5

Servings

Calories 217kcal

Author Imma

Ingredients

4 6-ounce boneless, skinless chicken breasts
5 cups cold water
5 cups apple cider (or replace with water)
½ cup kosher salt
⅙ cup brown sugar
3 cloves garlic, smashed
2 sprigs thyme
2 bay leaves
1 tablespoons cracked peppercorn
1 tablespoon red pepper flakes
1 large orange, sliced
1 lemon, sliced

Instructions

Heat up about a cup of water in the microwave or stovetop until warm. The idea is to heat it enough to dissolve the sugar and salt, not boil it. Remove from heat and pour in the salt and sugar. Stir until salt and sugar dissolve.
Let the salt and sugar brine cool, then add the remaining water and apple cider. The water should not be warm - you want it completely cool.
Put the chicken breasts in a non-reactive pot or container and pour the brine over them. Then add garlic, thyme, bay leaves, peppercorns, pepper flakes, and the orange and lemon slices.
Cover the pot or container with a lid, and place it in the fridge for 45 minutes to an hour. Try not to let it brine for more than an hour.
Remove the chicken breasts from your brine and dry them with paper towels.
Brush with butter and rub with your favorite seasoning, and they're now ready to grill, roast, bake, or smoke.

Notes

Let your brine cool completely before adding the chicken. If you're in a hurry, add ice cubes to the warm brine to speed up the cooling process.
Brine chicken in a non-reactive container, such as glass, porcelain, plastic, or stainless steel. PLEASE, avoid aluminum, copper, and wood containers.
Don't over-brine boneless, skinless chicken breasts! Leaving it in the solution over the recommended time may make it salty and spongy.
Brined meat tends to cook faster. So once you start cooking, watch it and use a meat thermometer (165℉/75℃) to avoid overcooking.
Do you ferment your own veggies or pickles? You can also use the brine from lacto-fermented veggies to brine your meat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition