Best brine for a juicy Smoked Chicken Recipe.
Stop! Don’t cook your chicken without brining it first.
Juicy, tender, full of flavor. Should I keep going? You get all that and more when you brine your chicken before cooking.
This simple brine made with lemons and herbs is my go-to for smoked chicken. It is hard to mess up, it adds extra flavor, and yields a juicy, tender chicken.
I guarantee that after the first time of wet brining your chicken, you will be hooked.
Whether you’re a seasoned pitmaster or just here for the juicy meat, this is the brine recipe you’ll want to keep on repeat.
Why should you brine the chicken?
Locks in moisture – no more dry, sad chicken. Brining helps the meat retain water as it cooks.
Boosts flavor – salt draws flavor deep into the meat. Add herbs, citrus, and spices for even more personality.
Tenderizes naturally – the salt breaks down some of the muscle proteins, making your chicken juicy and tender.
Improves texture – you get a more consistent, tender bite throughout, not stringy or tough.
What is brine? Wet brine vs dry brine.
A wet brine is a salty water-based solution used to soak meat before cooking. You submerge the meat in a mix of water, salt, and often sugar, herbs, citrus, and spices to lock in moisture and infuse it with flavor.
What It Does:
- Hydrates the meat so it stays juicy during cooking
- Seasons it all the way through, not just the outside
- Tenderizes by breaking down some of the muscle fibers
How It’s Different from a Dry Brine:
- Wet brine: involves liquid — you’re soaking the meat
- Dry brine: involves rubbing salt and seasonings directly onto the meat without any added liquid.
When to use wet brine:
It’s perfect for smoking or roasting whole birds, especially if they’ll cook longer. It’s also great for lean cuts like chicken breasts that dry out easily.
But if you’re short on time, want crispy skin, or don’t want to deal with a big bowl of salty water, dry brine is a genius hack.
Ingredients, Variations and Substitutions
Water is the base of any brine, providing the medium for salt and flavor to penetrate your chicken. While plain filtered water works perfectly, if you want to add an extra layer of flavor, swap up to half with low-sodium chicken broth — just be mindful that it can alter salt levels, so adjust accordingly.
Kosher salt is the hero here, thanks to its large, flaky crystals that dissolve evenly without over-salting. Avoid table salt. If you must, use about half the amount, as it’s much denser. Sea salt can work, but because crystal size varies widely, it’s best reserved for finishing rather than brining.
Sugar (or brown sugar) balances the saltiness and helps with browning during cooking. Feel free to experiment with honey or maple syrup as a substitute for a subtle sweetness and complexity.
Lemon slices and juice brighten the brine with fresh citrus notes that cut through the richness of smoked chicken. Lime zest and juice make a good swap if lemons aren’t handy.
Cloves of Garlic add savory depth and a mild pungency that complements the herbs beautifully. If you’re in a hurry or want a milder flavor, garlic powder can stand in — just use about 1/4 teaspoon per clove and add it directly to the brine after cooling.
Herbs like fresh thyme, rosemary, and parsley bring an aromatic freshness that infuses the meat. Don’t have fresh on hand? Use dried herbs, but remember they’re more concentrated, so reduce quantities by about half to avoid.
Bay leaves lend subtle complexity and a slightly floral, herbal undertone. If you’re out of bay leaves, use a small pinch of dried oregano, or a couple of whole allspice berries.
Whole peppercorns add a subtle, earthy warmth to the brine without making it spicy. They infuse slowly, giving your chicken a gentle heat and complexity. No need to crush them — they’ll release their flavor as they steep. You can skip them, or swap in a small pinch of freshly cracked black pepper for a bit more bite. Just be careful — ground pepper is much stronger and can make the brine cloudy.
Does Salt Grind Matter in Brining?
Absolutely. The grind (or crystal size) affects how salty your brine is, especially if you’re measuring by volume. A tablespoon of fine salt packs more salt than a tablespoon of coarse flakes.
- Coarse grind (kosher salt) have big, airy flakes, so you need more by volume. Morton kosher salt is denser; use slightly less.
- Fine grind (kosher salt) – less common, but it exists. It’s closer to table salt in texture, so it’s easier to accidentally oversalt if you use the same volume as a coarse grind recipe.
- Very fine (table salt) and very salty by volume. It’s super dense and packs tightly in a spoon. If a brine calls for kosher salt and you sub in table salt without adjusting, your chicken might come out way too salty.
Salt 101: Picking the Perfect Salt for Your Brine
Not all salts are created equal, and when it comes to brining. Your choice of salt can significantly impact the flavor (and texture!) of your chicken.
Kosher salt – is the gold standard. Its large, flaky crystals dissolve easily and allow you to measure salt by feel without overdoing it. That ensures juicy, perfectly seasoned chicken every time. Brands like Diamond Crystal are popular in the U.S. because of their light, airy texture.
Table salt – it’s very fine and densely packed, so if you swap it in at a 1:1 ratio for kosher salt, your chicken might end up tasting overly salty. If you must use table salt, reduce the amount by half.
Iodized salt – contains additives that can impart a bitter or metallic taste, not ideal for your desired flavor.
Sea salt – varies greatly in crystal size and flavor, so it’s best used for finishing dishes rather than in brines unless you measure very precisely.
Pro tip: If your recipe calls for “1/4 cup kosher salt,” don’t just grab any salt and hope for the best. Measuring salt by weight (grams) is the most reliable way to keep your brine balanced.
What About Pink Salt?
Depends on the kind!
- Himalayan pink salt – this is a natural rock salt, usually coarsely ground, and can be used in brines if measured by weight. It doesn’t contain iodine, which is good, but the crystal size varies a lot, so it’s not ideal for volume measurements. Not considered table salt, but treat it carefully.
- Curing salt (aka Prague Powder or Instacure) – this is NOT for brining chicken! It’s a special salt used in tiny amounts to cure meats like bacon or sausages and contains sodium nitrite. It’s not meant for basic brines and can be toxic if used incorrectly. It is a totally different thing — and often pink too, which adds to the confusion!
Quick Tip:
If you’re ever unsure which salt you’re using, it’s safest to measure by weight (grams) instead of volume, especially for brines. That way, grind size doesn’t throw off your whole game.
Equipment you will need
- Large non-reactive container
- Measuring cups
- Large pot
- Zester or microplane
- Large spoon or whisk
- Fridge space or cooler
- Weight or plate
- Paper towels
- Plastic wrap or lid
Top Tips for Chicken Brine
Cool the brine completely before adding the chicken – hot brine = danger zone for bacteria. Let it chill in the fridge or use ice to speed it up.
Use kosher salt – not table salt, and measure by weight. It’s more accurate.
Make sure the chicken is fully submerged – if it floats, weigh it down with a plate or a bag of water.
Brine time matters – aim for at least 8 hours, up to 12 max. More isn’t always better; too long and the texture can go soft.
Rinse and dry the chicken after brining – a quick rinse to remove excess salt, then pat it dry with paper towels.
Let it air-dry in the fridge for an hour or two after brining. This step helps the skin firm up and get that beautiful color and texture in the smoker.
Step-by-step instructions (how to brine chicken)
- Start by preparing the brining solution. In a large saucepan, bring about 8 cups of water to a simmer over medium heat, just enough to dissolve the salt and sugar. There is no need to boil it; just warm it up.
- Stir in the kosher salt and sugar until fully dissolved. This is your flavor base, and the warm water helps it come together faster.
- Turn off the heat and add lemon slices, crushed garlic cloves, fresh herbs, bay leaves, and whole peppercorns. Let them steep. This infuses your basic brine with flavor.
- Pour in the remaining 8 cups of cold water to bring the brine to room temperature. Then let it chill completely in the fridge (or add a few ice cubes to speed things up).
👉 Never pour hot or warm brine over raw chicken — safety first! - Place your whole bird into a large container or brining bag and pour the cooled brine solution over it. Ensure the bird is fully submerged (use a plate or bag of water to weigh it down if needed).
- For best results, cover and refrigerate for 8 to 12 hours. This allows the flavor to seep in and locks moisture deep into the meat.
- Once brined, remove the chicken, give it a quick rinse under cold water to remove excess salt, and pat it completely dry with paper towels.
👉 For extra crispy skin, let it air-dry in the fridge (uncovered) for 1–2 hours before cooking. - Now it’s time to cook! Smoke, roast, or grill your brined bird.
Quick Brine Hack
Short on time? You can still brine:
- Cut the brining time to 2–4 hours by spatchcocking or halving the chicken — thinner = faster flavor penetration.
- Use ice water or toss a few cups of ice cubes to cool the brine down faster.
- Want even more flavor, fast? Gently massage the brine into the chicken before refrigerating. Weirdly effective.
- Combine with a quick dry rub after brining for maximum smoky flavor and crisp skin.
Just remember: even a little brining is better than none!
Other recipes you may also like:
Storage Tips for Leftover Brine
If you’ve got leftover brine (the unused stuff, not the brine that touched raw chicken!), here’s what to do:
- You can store it in a sealed container in the fridge for up to one week. It’s great for another round of chicken, pork chops, or turkey drumsticks.
- Freeze it in a freezer-safe container or zip-top bag for up to 3 months. Just defrost overnight in the fridge before using.
- Never reuse brine that has come into contact with raw meat. It’s a food safety no-no. Once a chicken’s been in it, it’s done its job.
Best brine for a juicy Smoked Chicken Recipe.
Equipment
- large, non-reactive container brining bag
- measuring cups and spoons
- food scale
- large stock pot
- spoon or whisk
- paper towels
Ingredients
- 16 cups water divided
- ½ cup kosher salt
- ½ cup sugar
- 1 tablespoon whole peppercorns
- 4 garlic cloves smashed
- 2 bay leaves
- 2 lemons slices, and juice
- 1 fresh thyme
- 1 fresh rosemary
- 1 parsley
- Optional: 1 teaspoon crushed red pepper flakes if you like a hint of warmth
Instructions
- In a large saucepan, bring about 8 cups of water to a simmer, just enough to dissolve the salt and sugar. No need to boil it, just warm it up.
- Stir in the kosher salt and sugar until fully dissolved.
- Turn off the heat and add lemon slices, zest, juice, crushed garlic cloves, herbs, bay leaves, and peppercorns. Let them steep.
- Pour in the remaining 8 cups of cold water to bring the brine to room temp. Then let it chill completely in the fridge (or add a few ice cubes to speed things up).
- Place your whole chicken into a large container or brining bag and pour the cooled brine over it. Ensure the bird is fully submerged (use a plate or bag of water to weigh it down if needed).
- Cover and refrigerate for 8 to 12 hours.
- Once brined, remove the chicken, give it a quick rinse under cold water to remove excess salt, and pat it completely dry with paper towels.
- For extra crispy skin, let it air-dry in the fridge (uncovered) for 1–2 hours before cooking.
Notes
Brine time matters – aim for at least 8 hours, up to 12 max. More isn’t always better; too long and the texture can go soft.
Nutrition
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Conclusion
If you want a flavorful chicken, save this simple chicken brine recipe.
This lemon herb brine brings moisture, flavor, and tenderness all in one simple step. Whether you’re smoking, roasting, or grilling, this extra bit of prep turns ordinary chicken into something crave-worthy.
It’s easy. It’s flavorful. It works.
Now go soak that bird and get ready for the juiciest chicken of your life.
FAQ
What’s the difference between a brine and a marinade?
A brine is all about moisture and salt. It works by changing the structure of the meat so it holds onto more liquid while cooking. A marinade, on the other hand, usually has acid (like vinegar or citrus) and focuses more on adding surface-level flavor.
You can totally use both — brine first, then a quick marinade or dry rub before cooking.
Do I have to use lemon and herbs?
Nope! You can totally customize your basic chicken brine. Try orange peel, crushed peppercorns, star anise, ginger, soy sauce and any additional seasonings you like.
Can I brine frozen chicken?
Yes, but it needs to be at least partially thawed. A fully frozen chicken won’t absorb the brine properly. You can combine brining while thawing, just keep it cold and safe the whole time.
What does brined chicken taste like?
Brined chicken tastes… well, better. Expect juicy, flavorful meat all the way through, not just on the outside. The salt brings out the chicken’s natural flavor, while the herbs, citrus, and garlic from the brine subtly infuse the meat. It doesn’t taste salty. It’s balanced, tender, and way more delicious than plain, unbrined chicken. You’ll especially notice the difference in lean cuts like the breast, which tend to dry out without brining.
Does brined chicken cook faster?
It can, yes! The brining process slightly breaks down the meat’s proteins and adds moisture, which helps the chicken cook a bit quicker than unbrined meat. It’s not a huge time difference, but always check with a meat thermometer so you don’t accidentally overcook it. Aim for:
- 165°F (74°C) for breasts
- 175°F (79°C) for thighs and legs
The bonus? Even if you overshoot the temp by a little, brined chicken stays juicy.
How Long to Brine a Chicken?
- Whole chicken (3–5 lbs): 8 to 12 hours in the fridge
- Bone-in chicken pieces: 4 to 6 hours
- Boneless chicken pieces: 30 minutes to 2 hours max (don’t overdo it — the texture can get a little too soft)
Yes! Leaving your chicken in the brine too long (like 24 hours) can lead to a mushy texture or overly salty flavor.
Quick Tip: If you’re short on time, even a 4-hour brine changes meat, and you will get noticeable juiciness and flavor. Just ensure your brine is flavorful and cooled before it hits the chicken.
