Chicken Brine

When you BBQ, you are always striving to get the most flavor that you can out of your meat.  One way to accomplish this is by using a brine.  Brine is a salt water solution that will add moisture to your meat.  No one likes a dry piece of chicken, and I mean no one likes a dry piece of chicken.  So say to yourself, I brine my meat!  I brine my meat!  I briiiiiiinnnnneeee my meeeeaaaattt!  Rawr!  Most brine recipes will use a gallon of water.  When I make my brine, I am usually forgetful and have to make it last minute which quite frankly, sucks balls.  So lets move to making the ultimate and easy chicken brine.

Take eight cups of water (half a gallon) and put it in your pot and get it to almost boil.  Add 1 cup of kosher salt, 1/2 half cup of sugar, and my secret all in one brine ingredient……..1/4 cup of Tony’s Cajun seasoning.  Yes, Cajun seasoning and guess what, this is all you ever need for chicken.  Right before the water starts to boil, all of these ingredients should have dissolved.  Take the pot off the stove and add eight cups (half a gallon) of cold water to your brine and then stir.  If you are in a hurry like I am most of the time, you can use 6 or 7 cups and fill the pot with ice so it quickly cools.

Once your brine is cold, you can add your chicken.  I wouldn’t brine more than 24 hours or it will be too salty.  The minimum I try to brine for is 2 hours but overnight is best.


That’s my brine right after I took it off the heat.  Bask in it’s chicken moisturizing glory!


Chicken Brine
1 cup kosher salt
1/2 cup sugar
1/4 cup Tony’s Cajun Seasoning
1 gallon of water

Mix all together and bring almost to a boil and stir till it dissolves.  Let it cool and brine your chicken for at least 2 hours up to 24 hours.

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