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Recipe: Savory Chicken Brine

Brining a chicken with soy sauce makes a juicier and more flavorful chicken. Great for baked, grilled or fried chicken.

Savory Chicken Brine Ingredients

  • 1 (5 pound) whole chicken

  • 1 gallon cold water

  • 1 tablespoon dried sage

  • 1 tablespoon dried celery seed

  • tablespoon dried thyme

  • cup kosher salt

  • cup sugar

  • cup Kikkoman Soy Sauce

  • 2 tablespoons seasoned salt

How to Make Savory Chicken Brine

  1. Remove giblets from chicken cavity, rinse chicken inside and out.

  2. In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.

  3. Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.

Savory Chicken Brine Nutritions

  • Calories: 626.1 calories

  • Carbohydrate: 27 g

  • Cholesterol: 227.9 mg

  • Fat: 28.7 g

  • Fiber: 0.5 g

  • Protein: 61.4 g

  • SaturatedFat: 7.9 g

  • ServingSize:

  • Sodium: 14333.1 mg

  • Sugar: 25 g

  • TransFat:

  • UnsaturatedFat:

Savory Chicken Brine Reviews

  • The brine results some very tender chicken for my dinner.

  • The chicken was juicy, yes. But there was no discernable flavor imparted by the brine. Full disclosure: I forgot to add the seasoned salt. But if thats the only thing that added flavor, then Id rather use a different recipe.

  • Very good recipe. thanks.

  • I used this brine before grilling chicken halves. The meat was probably the BEST chicken I have ever grilled. Period. It was moist, flavorful, perfect. I brined my chicken for about 8 hours. I will definitely use this recipe again

  • I have recently discovered the value of brining chicken and my kids have also fallen in love with it. We started with a rather sweet recipe that they enjoyed but then I found this one and they equally loved it and appreciated that it wasnt as sweet as their other favorite. This will be our other go to for brine

  • We brined a large chicken and I let it sit on the fridge overnight. We split the chicken up the back and flattened it and cooked it indirect on the Webber and it was wonderful. This is the best brine that we have tried.

  • This was great I decreased salt/sodium a bit, & sugar, due to family members with health issues - but you have to use enough to allow the flavored liquids to get into the meat. Used "Red Robin" seasoning salt for that ingredient; Used chopped celery - didnt have celery seed. I was only able to brine for 2 hrs. I did both split chicken parts & boneless/skinless chicken breasts. Conv roasted the split whole chicken; grilled the chicken breasts. Everyone loved the flavor & the juiciness.

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