If you’ve ever wondered how restaurants get chicken so consistently juicy and flavorful, the secret is often a simple brine. This easy chicken brine recipe uses just five everyday ingredients to transform ordinary chicken into meat that’s tender, well-seasoned, and far less likely to dry out during cooking.

Whether you’re roasting a whole bird, grilling chicken breasts, or frying bone-in pieces, this brine is a foolproof way to level up your chicken dishes.

Why Brining Chicken Works

Brining isn’t complicated — it’s science doing delicious things.

• Salt helps the chicken retain moisture as it cooks
• Sugar balances the salt and encourages browning
• Soy sauce adds depth and savory flavor
• Olive oil helps keep the meat supple and tender

As the chicken soaks, the brine gently seasons it all the way through instead of just on the surface.

Simple Chicken Brine Ingredients

You only need five ingredients, most of which you probably already have:

• 1 gallon warm water
• ¾ cup kosher salt
• ¾ cup soy sauce
• ⅔ cup sugar
• ¼ cup olive oil

That’s it — no complicated aromatics or specialty ingredients required.

How to Make Chicken Brine

This brine comes together in about 10 minutes.

1. Pour warm water into a container large enough to hold both the liquid and the chicken.
2. Stir in salt, soy sauce, sugar, and olive oil until fully dissolved.
3. Let the brine cool completely to room temperature before adding chicken.

Important: Never place raw chicken into warm or hot brine — this can encourage bacterial growth.

How to Brine Chicken (Step-by-Step)

1. Place the chicken fully submerged in the cooled brine
2. Cover the container
3. Refrigerate for the appropriate amount of time (see below)
4. Remove chicken from brine, rinse briefly, and pat dry
5. Cook as desired

Always use a food-safe, nonreactive container, such as:

• Stainless steel stockpot
• Enamel-coated pot
• Food-grade plastic bucket or brining bag

How Long to Brine Chicken

Brining time depends on the cut:

• Skinless chicken breasts: 2 hours
• Bone-in chicken pieces: 4 hours
• Whole chicken: At least 4 hours, up to overnight

Avoid over-brining small pieces, as they can become too salty.

What to Do After Brining

After brining:

• Rinse chicken lightly to remove surface salt
• Pat completely dry (this helps browning and crisp skin)
• Skip or reduce additional salt in your recipe

Your chicken is now ready for:

• Roasting
• Grilling
• Frying
• Air frying
• Baking

Tips for Best Results

• 🧂 Use kosher salt, not table salt (table salt is much stronger by volume)
• 🥶 Always brine in the refrigerator
• 🔥 Pat chicken dry before cooking for crispier skin
• 🧄 Optional: Add herbs, garlic, or citrus after mastering the basic brine

Frequently Asked Questions

Do I have to rinse chicken after brining?

A quick rinse is recommended to prevent overly salty skin, especially for longer brines.

Can I reuse chicken brine?

No. Once raw chicken has been in the brine, discard it.

Does brining really make a difference?

Absolutely. Brined chicken is noticeably juicier, more flavorful, and more forgiving if slightly overcooked.

Final Thoughts

This simple chicken brine is one of those foundational kitchen techniques that pays off every single time. With minimal effort and ingredients, you get chicken that’s tender, juicy, and perfectly seasoned from the inside out — no fancy tricks required.

Once you start brining, it’s hard to go back.