Total Time
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.


  1. In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
  2. Add lemon quarters and chicken.
  3. Marinate for 30 minutes.
  4. Remove from marinade and pat dry.
  5. Chicken is now ready to be used in your favorite recipe.
Most Helpful

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.

jlongcct July 15, 2014

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.

mra367 December 29, 2013

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.

dltenor July 14, 2013