Simple Chicken Brine For Grilling
This is a salty brine, filled with herbal flavors, to moisturize and enhance grilled chicken.
- 2 cups water
- 1/8 cup Morton coarse Kosher salt, (approx. 35 grams)
- 2 cloves garlic, coarse chopped
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp fennel seeds
- 2 tsp sugar
Place all ingredients into a small saucepan and bring to a boil. Stir to dissolve the salt. Reduce to heat to a low boil for 2 minutes.
Remove from the heat and let cool. I placed the saucepan into an ice bath prepared in a skillet. In 10 minutes the temperature of the brine was less than 100°.
Place the chicken pieces into a covered bowl or ziplock type bag and cover with the brine.
Refrigerate 1 to 4 hours depending on your chicken. 1 to 2 hours for boneless, skinless cuts. 2 to 3 hours for skin on, bone in cuts. 3 to 4 hours for a whole chicken.
Remove the chicken from the brine, pat dry and lightly oil. A bit of pepper may be added at this time if desired.
Grill the chicken until the internal temperature is around 160°F.
- To brine a whole chicken, you may need to double the recipe to fully immerse the chicken.
- Make sure that the chicken you are using has not been injected with saline already.