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Sharing my chicken brine recipe

bgaviator

Smoking Fanatic
328
216
Joined May 9, 2010
Hello all,
You have all given me so much info when it comes to smoking and cooking in general, I thought I'd give back by sharing my chicken brine recipe. A little background on this:
I grew up in Ohio, and my grandmother lived in a town called Versailles. We used to go to an event called Poultry Days. The cooks would always be misting the chicken with some kind of mixture while it grilled that gave the chicken a good flavor and kept it moist, and supposedly my grandmother got hold of the recipe from someone. I'm not sure how true that is, but that's what I heard at least.

Anyways, I took the recipe and started using it as a brine. When I first started doing this chicken many years ago, i would brine it overnight....and then after I put the chicken on the grill, I would take the brine mixture and bring to a boil. I would then dunk the chicken in the brine every 15 minutes or so to keep the chicken moist. I would also add a stick of real butter to the brine mixture when i brought it to a boil. However, I eventually did an experiment and found that with dark meat chicken, and a long soak in the brine, the dunking really wasn't necessary. The chicken stays plenty moist without any additional dunking or spraying. I used to brine the chicken just overnight, but I have since gone to a two day brine...I just feel it really penetrates the chicken and makes the flavor have that much more impact...and I notice no degradation of the meat texture. I hope you enjoy this. If anyone decides to try this please let me know what you think.

Brine recipe (the base):
3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes)

1 cup water

6 teaspoons salt (regular table salt)

1/2 cup Worcestershire sauce

Lots of garlic salt (I use the Lawry's brand with the parsley flakes in it) (I have no measurement for this....I just shake a ton in until it looks good!)
...
mix really well until salt is dissolved
....
That's the base mix. At this point you can get a little creative with additional seasonings. I'll often throw in a little bit of whole peppercorns, some additional garlic powder, and some thyme. There are no measurements really for additional spices....just eyeball it. The base mix is the most important part.

It's pretty simple, but I've had lots of people tell me this is the best grilled chicken they've had. Like I said, a brine overnight is good...but I've even gone to a two day brine. I never cook white meat chicken, only dark meat thighs and legs, so I can't say what this brine would be like on chicken breast.

Enjoy!
 

stayhot

Newbie
22
83
Joined Jul 12, 2011
Hello all,
You have all given me so much info when it comes to smoking and cooking in general, I thought I'd give back by sharing my chicken brine recipe. A little background on this:
I grew up in Ohio, and my grandmother lived in a town called Versailles. We used to go to an event called Poultry Days. The cooks would always be misting the chicken with some kind of mixture while it grilled that gave the chicken a good flavor and kept it moist, and supposedly my grandmother got hold of the recipe from someone. I'm not sure how true that is, but that's what I heard at least.

Anyways, I took the recipe and started using it as a brine. When I first started doing this chicken many years ago, i would brine it overnight....and then after I put the chicken on the grill, I would take the brine mixture and bring to a boil. I would then dunk the chicken in the brine every 15 minutes or so to keep the chicken moist. I would also add a stick of real butter to the brine mixture when i brought it to a boil. However, I eventually did an experiment and found that with dark meat chicken, and a long soak in the brine, the dunking really wasn't necessary. The chicken stays plenty moist without any additional dunking or spraying. I used to brine the chicken just overnight, but I have since gone to a two day brine...I just feel it really penetrates the chicken and makes the flavor have that much more impact...and I notice no degradation of the meat texture. I hope you enjoy this. If anyone decides to try this please let me know what you think.

Brine recipe (the base):
3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes)

1 cup water

6 teaspoons salt (regular table salt)

1/2 cup Worcestershire sauce

Lots of garlic salt (I use the Lawry's brand with the parsley flakes in it) (I have no measurement for this....I just shake a ton in until it looks good!)
...
mix really well until salt is dissolved
....
That's the base mix. At this point you can get a little creative with additional seasonings. I'll often throw in a little bit of whole peppercorns, some additional garlic powder, and some thyme. There are no measurements really for additional spices....just eyeball it. The base mix is the most important part.

It's pretty simple, but I've had lots of people tell me this is the best grilled chicken they've had. Like I said, a brine overnight is good...but I've even gone to a two day brine. I never cook white meat chicken, only dark meat thighs and legs, so I can't say what this brine would be like on chicken breast.

Enjoy!
My only question is this, with all that vinegar does it make the chicken over powering with that flavor?
 

bgaviator

Smoking Fanatic
328
216
Joined May 9, 2010
There is a tang to it, but in a good way. Not overpowering, just deliciousness. If you try it out let me know what you think.
 

stayhot

Newbie
22
83
Joined Jul 12, 2011
There is a tang to it, but in a good way. Not overpowering, just deliciousness. If you try it out let me know what you think.
I'd love to try it but I also don't want to waste the chicken. Don't get me wrong I like vinegar but just afraid that it will be over bearing.
 

bgaviator

Smoking Fanatic
328
216
Joined May 9, 2010
It’s really not. Just trust me. I’ve never had one person tell me they don’t like it. Apple Cider vinegar will be a little milder than white but I prefer white vinegar. Sometimes I’ve done a mix of both.

My only question is this, with all that vinegar does it make the chicken over powering with that flavor?
I'd love to try it but I also don't want to waste the chicken. Don't get me wrong I like vinegar but just afraid that it will be over bearing.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
4,498
3,766
Joined Jun 13, 2017
Thanks for sharing. I’ll bookmarked your recipe to give it a try. I’ve been told pickle juice is a great marinade for chicken so this should be similar.
 

gmc2003

Epic Pitmaster
OTBS Member
10,727
5,293
Joined Sep 15, 2012
Thanks for sharing. I’ll bookmarked your recipe to give it a try. I’ve been told pickle juice is a great marinade for chicken so this should be similar.
I've been using pickle juice to marinade chicken breast for a couple years now. Really like it.

Chris
 

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