Today I’m going to let you in on a juicy secret. A juicy chicken secret. The secret to juicy chicken is… Brining.
“But brining is only for Thanksgiving!” you say.
There’s a reason people brine their turkeys for Thanksgiving… because it makes them juicy and flavorful. Why wouldn’t you want that year-round?
“But Heather, I don’t have time to brine!”
I timed myself last time I put the brine together and it took me 7 minutes and 45 seconds. That’s it. Do you have an extra 7 minutes and 45 seconds for the juiciest chicken to ever come out of your kitchen? I think you do. At least try it once. If you hate it I won’t bother you about it again. (Pssst! You won’t hate it.)
The brine I’ve been using lately is from Mel Joulwan’s paleo cookbook, Well Fed. (*Affiliate link.) I first introduced you to her cookbook in my Moroccan Dipping Sauce post. The chicken I used in the picture for that post was also brined using this recipe.
Get ready because your eyes are about to be opened to the secret to phenomenal chicken. Every. Time.
Add 2-3 pounds of chicken to a gallon zipper bag and place the bag in a large bowl. Pour 4 cups of water into the bag and add the following:
2 whole garlic cloves
3 tablespoons salt
1/2 tablespoon coconut aminos (Coconut aminos are the paleo substitute for soy sauce so you can use soy sauce if you aren’t eating strictly paleo.)
1 bay leaf
1 teaspoon each of whole coriander seeds, whole cumin seeds, and whole peppercorns
Zip the bag and gently shake until the salt is dissolved. Add 4 more cups of water and seal the bag. Put the bag into a second gallon zipper bag and place in the fridge.
Mel’s cookbook states to keep in the fridge for 2 hours but I have had it sit for 24 before. It’s easy to throw together the night before you plan on cooking it.
When you’re ready, just discard the brine, rinse the chicken, and cook!
Comment below and let me know when you try this recipe! I’m excited to hear from people who haven’t brined their everyday chicken before.
*If you make a purchase using my link, I will earn a small commission at no additional charge to you.
- 2-3 lbs. chicken breast
- 8 cups water
- 2 garlic cloves whole
- 3 tablespoons salt
- 1/2 tablespoon coconut aminos or soy sauce
- 1 bay leaf
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole peppercorns
Place the chicken in a gallon zipper bag and place the bag in a big bowl.
Add 4 cups of the water to the bag.
Add the garlic, salt, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns.
Zip the bag and gently shake until the salt has dissolved.
Add the other 4 cups of water and zip the bag.
Double bag into another gallon zipper bag.
Place in the fridge for 2-24 hours.
When ready to cook, discard the brine and rinse the chicken.