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| Mesquite Chicken Brine |
"This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside."
Ingredients :
- 1 gallon cool water
- 3/4 cup white sugar
- 1/2 cup kosher salt
- 1 (12 ounce) bottle mesquite-flavored marinade (such as Lawry's®)
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 10M |
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- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Notes :
- I use 2-gallon Ziploc® bags set in a large kettle for my brine container.
- To brine chicken: Submerge chicken in the brine for 6 to 12 hours. Remove chicken from brine. Set uncovered on a wire rack with plate beneath; place in the refrigerator until skin dries, 6 to 12 hours. Cook chicken until an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
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