Chicken Breast Brine – Make way for a juicier chicken meal! This zesty herb citrus brine alone can transform any chicken dish from the best to the best. It’s super easy and just uses a few ingredients from your pantry staple.
When I was growing up, my aunt was my culinary hero. She was able to transform the cheapest, hardest cut into a juicy delicacy.
Most of the time she used to soak raw chicken breasts in a mystery liquid, but one day she told me her secret: brine! Brining gets juicy chicken breasts every time! It was a complete game changer because it’s a foolproof method. Say goodbye to dry chicken and prepare the brine!
Why should chicken breasts be brined?
The brine will start to break down the protein in the meat or chicken, allowing it to retain more moisture. Plus, the brine magically softens it for juicy chicken every time!
recipe ingredients
- chicken breast – The star of this recipe! Of course, you can also use bone-in or skin-on chicken breast, wings, or thighs. Wings and thighs can be soaked in brine for 6 to 8 hours, but breasts are a bit more sensitive and can be up to 2 hours.
- liquid – Apple cider and water form the base of the brine. Apple cider kicks the flavor and also acts as a softener.
- kosher salt – The main ingredient in brine is salt. However, kosher is required because the iodine and anti-caking additives can cloud the brine and add a metallic taste.
- brown sugar – This sweet ingredient improves the browning and flavor of cured chicken breasts. But if you’re doing paleo or keto, feel free to omit it.
- seasoning – Garlic, thyme and bay leaf add subtle flavors and mouth-watering aromas. Then cracked pepper and red pepper flakes add heat and excitement.
- citrus – Oranges and lemons provide a fresh, fruity flavor, and the acidity also helps tenderize the meat.
how to brine chicken breast
- prepare the ingredients – Heat about 1 cup of water in the microwave or on the stove. Do not bring to a boil, heat just enough to dissolve the sugar and salt. Remove from heat and pour in salt and sugar. Stir until salt and sugar dissolve.
- Add remaining liquid – Allow the salt and sugar brine to cool before adding the remaining water and apple cider. Cool completely.
- salt the chicken breast – Place the chicken breast in a non-reactive pan or container and pour the brine over it. Then add the garlic, thyme, bay leaf, peppercorns, pepper flakes, orange and lemon slices.
- Chill – Cover and refrigerate for 45 minutes to 1 hour. But don’t go longer than an hour.
- ready to cook – Remove the chicken breast from the brine and dry it with a paper towel.
- grill – Brush with melted butter, rub with your favorite seasonings, and head to the grill.
recipe variations
This recipe can be easily customized according to your taste buds.
- Substitute orange juice, wine, or beer for apple cider to create different flavor profiles.
- Want some Mexican food? Give it a Latin twist by adding fresh cilantro and sliced fresh jalapenos!
- No thyme in your pantry? Substituting with oregano or basil will give you a similar herbal flavor.
- Use regular granulated sugar, honey, maple syrup, or molasses instead of brown sugar.
tips and tricks
- Allow brine to cool completely before adding chicken. If you’re in a hurry, add ice cubes to warm salt water to speed up the cooling process.
- Brine chicken in non-reactive containers such as glass, porcelain, plastic, or stainless steel. Avoid aluminum, copper, and wooden containers.
- Skinless and boneless chicken breasts can lose their wonderful texture if exposed to salt water for too long. An hour is my sweet spot, but hopefully he never goes over 2 hours.
- Cured meat tends to cook faster. So when you start cooking, keep an eye on it and use a meat thermometer (165°F/75°C) to avoid overheating.
- Do you ferment vegetables and pickles yourself? You can also use brine from lacto-fermented vegetables to brine meat.Thanks, YouTube. 😉
FAQ
30 to 60 minutes is best for skinless and boneless chicken breasts. Bone-in, skin-on breasts can be brined for up to 2 hours, thighs for his 6 hours, and chicken wings for up to 8 hours (or overnight).
No, salmonella isn’t fun, so it’s not a good idea. Plus, this recipe is quick to put together, so you’ll be making delicious all-new brines in minutes.
The purpose of brining is to keep the meat tender and moist. However, the marinade is all about giving the meat incredible flavor. Salting makes it juicier, so it works best with lean meats such as chicken.
Yes, but you need a little space in your fridge. It’s easier to prepare the ingredients and assemble everything once the brine is ready. I can.
What to serve with cured chicken breast
For a hearty and decadent meal, potatoes and bacon broccoli salad That’s excellent.Then add some Pull-away garlic roll For additional rewards!
Or try pairing the chicken with a side for a lighter, equally delicious option roasted potatoes and carrots and avocado corn salad.
How to use salted chicken breast
This is a great way to prepare chicken breasts for grilling, smoking, baking, or stuffing.
- smoked chicken breast
- smoked chicken wings
- Oven-baked chicken breast
- Spinach stuffed chicken breast
- crispy caribbean chicken strips
- stuffed cajun chicken
Conclusion
Enjoy the plump and delicious chicken!Looking for a quicker and easier weekday dining option? Follow me Youtubeand check out my easy step-by-step video!
see how to make
chicken breast brine
Preparation: Five minutes
Brewing time: 1 time
total: 1 time Five minutes
American
procedure
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Heat about 1 cup of water in the microwave or on the stove. The point is not to boil it, but to heat it to the extent that the sugar and salt dissolve. Remove from heat and pour in salt and sugar. Stir until salt and sugar dissolve.
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Allow the salt and sugar brine to cool, then add the remaining water and apple cider. Water should not be hot. It should be completely chilled.
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Place the chicken breast in a non-reactive pan or container and pour the brine over it. Then add the garlic, thyme, bay leaf, peppercorns, pepper flakes, and orange and lemon slices.
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Cover the pot or container and refrigerate for 45 minutes to 1 hour. Do not expose to salt water for more than 1 hour.
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Remove chicken breasts from brine and dry with paper towels.
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Butter, rub with your favorite seasonings and you’re ready to grill, roast, bake or smoke.
Tips and notes:
- Allow brine to cool completely before adding chicken. If you’re in a hurry, add ice cubes to warm salt water to speed up the cooling process.
- Brine chicken in non-reactive containers such as glass, porcelain, plastic, or stainless steel. Avoid aluminum, copper, and wooden containers.
- Don’t salt boneless and skinless chicken breasts! If left in solution longer than recommended, it may become salty and spongy.
- Cured meat tends to cook faster. So when you start cooking, watch it and use a meat thermometer (165°F/75°C) to make sure it’s not overcooked.
- Do you ferment vegetables and pickles yourself? You can also use brine from lacto-fermented vegetables to brine meat.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1chest| | calorie: 217kcal (11%)| | carbohydrates: 54g (18%)| | protein: 2g (Four%)| | obesity: 1g (2%)| | saturated fat: 0.2g (1%)| | Polyunsaturated fat: 0.4g| | Monounsaturated fat: 0.1g| | cholesterol: 1mg| | sodium: 14211mg (618%)| | potassium: 522mg (15%)| | fiber: Fourg (17%)| | sugar: 42g (47%)| | Vitamin A: 746IU (15%)| | Vitamin C: 43mg (52%)| | calcium: 98mg (Ten%)| | iron: 1mg (6%)
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