Brine for Smoked Chicken
A flavorful brine that infuses smoked chicken with moisture, tenderness, and savory depth. This balanced mix of salt, sugar, spices, and herbs ensures juicy, perfectly seasoned chicken every time.
Equipment
- Large Non-Reactive Pot – Stainless steel or enamel to prevent metallic taste.
- Wooden Spoon – For stirring brine.
- Measuring Cups & Spoons – For accuracy.
- Refrigerator Space – To chill the brine.
- Food-Safe Container or Brining Bag – For soaking chicken.
Ingredients
- 1 gallon water
- ½ cup white sugar
- ½ cup brown sugar packed
- ½ cup salt pickling & canning
- 2 tbsps granulated garlic
- 3 tbsps granulated onion
- 2 tbsps black pepper
- 2 tbsps Italian seasoning
- 1 tbsp celery seeds
- 5 bay leaves
- 1 tbsp cayenne pepper
- ½ tbsp white pepper
Instructions
- Mix all of the ingredients in a non-reactive pot and bring to a quick boil, stirring occasionally so that the sugars do not burn on the bottom of the pot.
- Once the brine has boiled, let it stand at room temperature and then place in the refrigerator to cool down to below 40 degrees.
- Place the chicken into the brine and let it marinate for 2 hours for the pieces and 4 hours for whole chicken.
Notes
Customizations:
- Sweeter Brine: Increase brown sugar to 1 cup for a caramelized flavor.
- Spicier: Add more cayenne or a few dried chili flakes.
- Citrusy: Add lemon or orange slices for brightness.
Storage Tips:
- Brine should always be cooled to below 40°F (4°C) before adding chicken.
- Brine can be made 1–2 days ahead and stored in the refrigerator until use.
Serving Tips:
- Pat chicken dry before smoking for crispier skin.
- Works for both whole chicken and cut pieces—just adjust brining time.
Nutrition
Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 8121mgPotassium: 148mgFiber: 2gSugar: 30gVitamin A: 336IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!
