Prep 15 mins
Cook 30 mins
This comes from an episode of "Cooking for Real" with Sunny Anderson. The brining portion is all that is listed here; however, if you are interested in the chicken recipe in it's entirety, it's called "Grilled Chicken with White Wine Mushroom Sauce". I needed a brine for a smaller amount of poultry.
- 4 cups water
- 1 lemon, quartered and juiced
- 1⁄4 cup sugar
- 1 cup salt
- 4 (6 ounce) boneless chicken breasts
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
- Add lemon quarters and chicken.
- Marinate for 30 minutes.
- Remove from marinade and pat dry.
- Chicken is now ready to be used in your favorite recipe.
great recipe ! I followed the directions exactly as written to brine 6 very large chicken thighs, bone in, skin on. They came out great, very moist and flavorful.
Most brine recipes call for 1 cup kosher salt per gallon of liquid, so to me, this is obviously too salty. Table salt has smaller grains, but less is required than kosher, I forget the ratio. i was looking for a brine that doesn't need to sit overnight, like most of my recipes call for. I don't think this is it.
We used Kosher salt, measured perfectly, did not exceed 30 minutes and even rinsed the chicken since I suspected it would be too much. The salt is way too much. I think that you could go with 1/2 cup salt and be fine. Or possibly cut the time down to 15-20 minutes. Don't think of adding any salt to the chicken after you cook it. This is a very amateur way of doing it and serious cooks would steer clear of this. Stick to a longer brine with less salt and more herbs and spices.