Easy Chicken Breast Brine Recipe

for juicy, tender chicken that is never dry!

Why brine?

Brining chicken breasts helps to lock in juices, break down muscle fibers so it’s more tender, and imparts a great deal of flavor. The results are an overall juicier, more tender and flavorful piece of poultry.  The following basic brine recipe will help you brine simple chicken breasts or even a special holiday turkey.

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Cold water

Kosher salt (Diamond is a great brand)

Optional lemon or orange slices

Whole peppercorns

Spring of rosemary


Basic Brine Ingredients 

Heat cold water in a sauce pan or stock pot if making a large batch, and add in salt, peppercorns and rosemary. Heat until the salt is dissolved, then allow to cool.

Make the brine

When the brine is cool, simply add it to the chicken or turkey. For smaller cuts of poultry, use a resealable bag, and for larger birds, use a stock pot or bucket. 

Brine chicken overnight, or for at least 6 hours. Remove poultry from brine, rinse, pat dry and prepare to cook.

Helpful brining tips

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– Brine concentration is critical, so use a kitchen scale to measure out your salt, or use the same measuring instruments each time you make a batch of brine.

– Your brine should taste like an over-salted soup, or like sea water. It should not feel acrid on the tongue.

- If you forget about your poultry and leave it in the brine for too long, remove it from the brine, and place it in a cool water bath. Soaking the bird in a plain water bath for a few hours will slowly remove the salt from the chicken and return it to the water.


visit www.howewelive.com for more delicious poultry recipes!