Mesquite Chicken Brine

Mesquite Chicken Brine

Mesquite marinade, sugar, salt, and water are the only four ingredients necessary for this simple chicken brine that will please any crowd.

Ready in: 10 m

Calories: 173

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®)
  • Recipe Instructions

    1. Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

    Directions

    • Prep10 m
    • Ready In10 m
    1. Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

      Footnotes

      • Cook’s Note:
      • 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.
      • Editor’s Notes:
      • 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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