The secret for tender, juicy chicken every time! Barbecue season has officially started, and I love grilling outside. Grilling chicken, whether it’s drumsticks, wings, or a whole bird, is definitely one of my favorites, and to guarantee a juicy and tender result, there is one step that can make all the difference. It’s all in the brine. A simple but effective way to add flavor and ensure that even breast meat is tender and moist. In the morning or the day before, you simply mix up a combination of water, salt, honey, and seasonings and then marinate the chicken in the fridge for at least eight hours. And this works regardless of how you plan to cook it- grilled, roasted, or even fried. I even brine my Thanksgiving turkey. Once you taste the difference, you’ll want to take this extra step any time poultry is on the menu.
Belle’s Poultry Brine
8 cups of water
½ cup kosher salt (not table salt)
¼ cup honey
1 tablespoon peppercorns
3 bay leaves
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 tablespoons dried parsley
5 teaspoons minced garlic
½ cup lemon juice
Mix everything together in a large pot and set to boil. Reduce heat to simmer and cook for 3 minutes. Remove from heat and let cool completely. Place whole chicken or turkey into brine for 8-24 hours. Remove from brine and dry with paper towels. Ensure there are no peppercorns or other remnants of the brine before roasting, frying, or grilling.
Try my Spatchcock Chicken for a delicious way to cook brined chicken!
