Prep Time::10 mins
Total Time::10 mins
Servings::4
Yield::4 servings
Ingredients
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1 gallon cool water
¾ cup white sugar
½ cup kosher salt
1 (12 ounce) bottle mesquite-flavored marinade (such as Lawry's®)
Directions
Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Cook's Note:
I use 2-gallon Ziploc(R) bags set in a large kettle for my brine container.
To brine chicken:nSubmerge chicken in the brine for 6 to 12 hours. Remove chicken from brine. Set uncovered on a wire rack with plate beneath; place in the refrigerator until skin dries, 6 to 12 hours. Cook chicken until an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Editor's Notes:
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.