The Best Chicken Brine Recipe

This chicken brine recipe locks in moisture and builds incredible flavor from the inside out, giving you juicy, tender meat every time. With just a few simple ingredients and a little patience, the results are perfectly seasoned chicken that’s worth the wait.

For more chicken recipes, try my Chicken Caesar Pasta Salad and Honey Butter Fried Chicken next.

Jump to Recipe

Jump to:

• Easy Chicken Brine
• What is Chicken Brine?
• What goes in a brine?
• How to Brine Chicken
• What to Serve with Roast Chicken
• Tips
• FAQs
• This Chicken Brine recipe makes the Juiciest Roast Chicken!
• Chicken Brine Recipe

Easy Chicken Brine

The key to juicy chicken starts right here with this simple chicken brine recipe. Once you try it, you’ll never settle for dry chicken again! It’s easier than you think to make and completely customizable—keep it as simple as salt and sugar or add your favorite herbs and spices to make it your own.

I love giving mine a Southern touch by stirring in buttermilk and smoky seasonings that take the flavor up a notch. Whether you’re cooking Sunday dinner or meal-prepping for the week, this brine guarantees perfectly roasted chicken every single time.

What is Chicken Brine?

Chicken brine is a simple salt water solution used to soak chicken before cooking. When the meat is submerged, the salt helps it absorb moisture and flavor, making it more tender and juicy. This process changes the texture, keeping the chicken succulent even after roasting. It’s an easy trick that makes a big difference in the final results.

What goes in a brine?

A good brine starts with salt and water. From there, add sugar, herbs, spices, and citrus for extra flavor. The salt helps the chicken absorb moisture, keeping it juicy and tender.

Ingredients for Chicken Brine

1. Water. The base of the brine that allows the salt and sugar to dissolve and penetrate the chicken.
2. Kosher Salt. Draws moisture into the chicken, keeping it juicy and flavorful.
3. Brown Sugar. Balances the saltiness and helps with caramelization when roasting.
4. Garlic Cloves. Adds depth and savory aroma to the brine.
5. Onion. Infuses the chicken with subtle sweetness and richness.
6. Bay Leaves. Bring a warm, herbal note that enhances the brine’s flavor.
7. Black Peppercorns. Add a hint of spice and balance to the salt and sugar.
8. Smoked Paprika. Gives the chicken a smoky undertone that complements the herbs.
9. Cayenne Pepper. Adds mild heat and depth to the overall flavor.
10. Thyme and Rosemary. Fresh herbs that bring earthy, aromatic flavor.
11. Lemon. Brightens the brine and helps tenderize the meat.
12. Buttermilk. Stirred in after cooling, it tenderizes the chicken and adds Southern-style richness.

Southern Garlic Herb Butter Rub

1. Unsalted Butter. The base of the rub that melts into the chicken, creating a golden, crispy crust.
2. Garlic. Freshly minced for rich, savory flavor that pairs perfectly with herbs.
3. Smoked Paprika. Adds color and a touch of smoky spice.
4. Black Pepper and Salt. Simple seasoning that enhances every bite.
5. Onion Powder. Boosts the savory flavor of the butter rub.
6. Thyme and Rosemary. Fresh herbs that complement the brined chicken’s flavor.
7. Lemon Juice. Adds brightness and balances the richness of the butter.
8. Lemon Slices. Placed on top before roasting for a hint of citrus aroma.
9. Carrots and Celery. Create a flavorful base for roasting and keep the chicken moist.

How to Brine Chicken

Prepare the Brine

I start by adding water, kosher salt, brown sugar, garlic, onion, bay leaves, peppercorns, smoked paprika, cayenne, thyme, rosemary, and lemon halves to a large pot. Once it comes to a gentle simmer, I stir until the salt and sugar dissolve completely. This creates the flavorful base that will season the chicken from the inside out.

Cool and Add Buttermilk

After the mixture simmers, I remove it from the heat and let it cool to room temperature. It’s important not to add the buttermilk while it’s hot, or it may curdle. Once cooled, I stir in the buttermilk, which adds richness and helps tenderize the chicken.

How Long to Brine Chicken

I place the whole chicken in a large bowl or container, then pour the cooled brine over it until fully submerged. The chicken should rest in the fridge for 8 to 12 hours to absorb all that flavor. This step guarantees tender, juicy results once it’s roasted.

Dry and Prepare for Roasting

When it’s done brining, I rinse the chicken lightly under cold water and pat it completely dry with paper towels. For extra crispy skin, I leave it uncovered in the fridge for 2 to 4 hours before roasting. This step helps the skin brown beautifully in the oven.

Roast the Chicken

I preheat the oven to 425°F and rub the chicken all over with my garlic herb butter, making sure to get some under the skin for more flavor.

Then I set the chicken on top of carrots and celery in a roasting pan and bake until the skin is golden brown and the meat is cooked through. Once the internal temperature reaches 165°F in the breast and 175°F in the thigh, I let it rest for 10 to 15 minutes before carving.

What to Serve with Roast Chicken

• Broccoli and Cheese Casserole: This creamy, cheesy casserole is the ultimate comfort side that balances perfectly with the savory, crispy-skinned roasted chicken.
• Sweet Potato Casserole: The sweetness of the potatoes pairs beautifully with the herb butter and smoky flavors from the chicken.
• Crockpot Mac and Cheese: Rich, velvety mac and cheese makes any meal feel extra special, and it’s the perfect make-ahead pairing for this roast.
• Warm Potato Salad: This hearty side adds a tangy, herbed contrast to the tender chicken, rounding out the meal with a Southern touch.

Tips

• Use kosher salt. It dissolves evenly and helps the chicken absorb moisture for tender, juicy results.
• Let the brine cool. Adding buttermilk to hot liquid can cause it to curdle, so make sure it’s completely cooled first.
• Brine overnight. Eight to twelve hours gives the best flavor and texture.
• Rinse and dry well. This helps remove excess salt and ensures crisp, golden skin when roasting.
• Air-dry before roasting. Leaving the chicken uncovered in the fridge helps the skin dry out for better browning.
• Check the temperature. The chicken is done when it reaches 165°F in the breast and 175°F in the thigh.
• Let it rest. Resting the chicken for 10–15 minutes keeps the juices inside, making every bite tender and flavorful.

FAQs

What's a good brine for chicken?

A good chicken brine includes water, salt, and a touch of sugar to balance the flavor. You can add herbs, garlic, and citrus to boost aroma and taste. The salt helps the meat absorb moisture, keeping it juicy and tender.

Is brining chicken healthy?

Yes, brining chicken can be part of a healthy meal since it helps retain moisture and reduces the need for added fats or heavy sauces. Just be mindful of the salt content and rinse the chicken before cooking to remove any excess.

What is the formula for brine?

The basic formula for a chicken brine is about 1 cup of salt per gallon of water. You can add ½ cup of sugar and your favorite herbs or spices for flavor. This balance ensures the chicken stays moist without becoming overly salty.

This Chicken Brine recipe makes the Juiciest Roast Chicken!

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