Brown Sugar Chicken Brine

I decided to experiment with my normal go-to brine and added molasses and garlic. In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

Prep Time:

10 mins

Additional Time:

50 mins

Total Time:

60 mins

Yield:

1 gallon

Servings:

Ingredients

¾ cup kosher salt
¾ cup light brown sugar
2 tablespoons minced garlic
1 ½ teaspoons ground cayenne pepper
1 gallon warm water
¼ cup molasses
¼ cup soy sauce

Directions

Step 1
Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

Cook’s Note:

To use, place chicken in brine, cover, and refrigerate for 4 hours (or overnight for whole chickens). Drain and pat chicken dry before cooking.

Nutrition Facts (per serving)

Calories

15g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 16
Calories 58
% Daily Value *
Sodium4508mg	196%
Total Carbohydrate15g	5%
Dietary Fiber0g	0%
Total Sugars13g
Protein0g
Vitamin C1mg	3%
Calcium29mg	2%
Iron0mg	2%
Potassium107mg	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Mike Jones
- 8 years ago
Used it for Turkey. It was amazing!
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- by: Taylor1078
- 6 years ago
This was so easy and came out amazing! So moist and tender with great flavor! Thank you! I will warn that when I first started roasting my entire kitchen smelled like soy sauce and I was apprehensive that this chicken was going to taste like soy. As the roast went on, it smelled delicious. There’s a good balance to all the flavors.
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- by: Soup Loving Nicole
- 6 years ago
Hubs fired up the smoker over the weekend and I decided to give this one a try with 6 pounds of chicken leg quarters I had in the freezer. I’ve learned that the smoker drys chicken out pretty quick so I like to brine. The legs turned out super moist and tender. It was a little on the sweet side so next time I’d reduce the amount of brown sugar. Easy fix. Overall good brine and one I’d make again.
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- by: Ingoldx1
- 6 years ago
This brine combined with a bourbon brown sugar seasoning/ bbq sauce that I smoked then grilled produced the best boneless chicken thighs I?ve ever had.
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- by: Corn Chopper
- 5 years ago
Great marinade. Grilled on a gas grill. Juiciest chicken I’ve ever grilled. Not over flavoured and not to salty.
Will be a regular meal during grilling season.
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- by: Pattysfavorites
- 5 years ago
I used this recipe as stated. Did not change anything. Had a 8 plus pound turkey and smoked it without any wood chips. Sooooo moist ! This is a keeper.
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- by: Chef Boy R B
- 5 years ago
It had a very distinct flavor, it made the chicken very tender and juicy. I actually put the birds on the grill!!!
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- by: Derek Musard
- 4 years ago
I Used This Brine Recipe for My Beer Can Chicken & I Can Tell You that The Chicken Was FANTISTAC , Tender & Moist
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- by: Marcia Hiruo
- 4 years ago
Followed the directions as written using bone-in chicken breasts and they were great and very moist. My husband absolutely loved them.
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- by: Laura Preston Libman
- 2 years ago
I use this recipe all the time! I do add different little things like mountain sauce instead of soy and dark brown sugar instead of light brown. A richer deeper taste.
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