If you want incredibly juicy, flavorful smoked chicken, learning how to brine a chicken for smoking is one of the best techniques you can use. A simple chicken brine helps the meat stay moist during the smoking process while adding flavor all the way through the chicken instead of only seasoning the outside.
Smoking a chicken already creates amazing flavor, but brining takes it to another level. The salt solution helps the chicken retain moisture while also improving texture and tenderness. This means you end up with chicken that is juicy, flavorful, and much less likely to dry out on the smoker.
The best part is that brining is surprisingly easy. You only need a few basic ingredients and a little time to completely transform your smoked chicken. Whether you are smoking a whole chicken for a backyard cookout, meal prep, or weekend dinner, this simple brine recipe works beautifully every time.
Once you try smoked chicken that has been properly brined, it is hard to go back. The flavor and texture difference is absolutely worth the extra step.
This brine is perfect for my Smoked Whole Chicken Recipe. I also liked Smoked Corn on the Cob, Smoked Almonds or Easy Smoked Salmon.
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Why This Works
- Easy to customize with herbs and spices
- Helps keep chicken juicy during smoking
- Adds flavor throughout the meat
- Improves texture and tenderness
- Simple ingredients and easy prep
- Works with whole chickens or chicken pieces
- Helps prevent dry smoked chicken
- Great for pellet grills and smokers
Ingredients for Basic Chicken Brine
- Water - No chicken stock is needed for this brine. The chicken flavors the water itself.
- Sugar - can also use brown sugar
- Salt - always use Kosher salt
- Whole Chicken - Chicken breasts, chicken thighs, chicken drumsticks, or any type of chicken you have in your fridge or freezer. Just make sure to thaw them out before brining. Turkey is also good brined.
- See recipe card below for a full list of ingredients and measurements.
Other Ingredients for Brine
You can add more ingredients to your chicken brine such as whole peppercorns, lemons, herbs, whole garlic, and oranges but that is a more complex chicken brine recipe.
How to make a Basic Chicken Brine
Step 1: Mix brine ingredients together well with a whisk.
Step 2: Place 1 whole chicken weighing 3 to 6 pounds (thawed) in the brine for 8 hours overnight. Cover and store in the refrigerator.
Note: It's ok if the chicken isn't fully submerged in the brine. Flip it every 2 or 3 hours.
Step 3: Remove chicken from the brine and rinse the chicken well. The chicken is ready to for whatever seasoning is in the pantry. I like Dano's or Stone Wall Kitchen's Blackened Dry Rub seasoning.
Pro Tips for Chicken Brine
- Always cool the brine completely before adding the chicken
- Use kosher salt instead of table salt for best results
- Pat the chicken very dry before smoking
- Refrigerate the chicken uncovered for 1 hour before smoking for crispier skin
- Apple, cherry, or pecan wood pair especially well with chicken
- Do not over-brine or the chicken may become too salty
- Use a meat thermometer for perfectly cooked chicken
Storage
Store leftover smoked chicken in an airtight container in the refrigerator for up to 4 days.
You can also freeze smoked chicken for up to 2 months. Slice or shred the chicken before freezing for easier meal prep later.
Reheat gently in the oven, air fryer, or microwave until warmed through.
Serving Suggestions
Serve smoked chicken with:
- smoked baked beans
- Ina Garten Potato Salad
- BLT Pasta Salad with Ranch
- Blackstone Corn on the Cob (with Grilling Instructions)
- coleslaw
- sandwiches and wraps
Leftover smoked chicken is also excellent in soups, salads, tacos, and casseroles.
Recipe FAQs
You can leave your chicken in the wet brine for up to two days (a larger turkey can handle more without becoming overly salty), but the liquid will need at least 12 hours to work its magic.
Some people tend to lean away from brines because of the salt and they think that the end product will be so salty. That is simply not the case here since you’re removing the brine from the bird and patting it dry with a paper towel before you cook it.
Most whole chickens should brine for 8 to 12 hours for the best flavor and texture.
Yes. Over-brining can make the chicken too salty or affect the texture.
If you tried this How to Brine Chicken or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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How to Brine a Chicken - Basic Chicken Brine Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 1x
- Category: Chicken
- Method: Brine
- Cuisine: American
Description
Basic Chicken Brine - A simple chicken brine with only 3 ingredients that produce juicy and moist chicken!
Ingredients
- 1 gallon cold water (16 cups)
- 1⁄2 cup kosher salt (reduce to ¼ cup if using regular table salt)
- 2⁄3 cup light brown sugar
Instructions
- Mix brine ingredients together well with a whisk.
- Place 1 whole chicken weighing 3 to 6 pounds (thawed) in the brine for 8 hours overnight. Cover and store in the refrigerator.
- Remove chicken from brine and rinse the chicken well under water. You are now ready to make a tender juicy chicken dish of your choosing.
Notes
It's ok if the chicken isn't fully submerged in the brine. Flip it every 2 or 3 hours.
Nutrition
- Serving Size: 1
Mary Ann Hardesty says
this is my first time and going to try it today , hoping for juicy fajitas . will keep you posted
Deb says
By far the best juicy chicken made at home in my Pampered Chef quick cooker. I did not rinse the brine off. Patted dry and added rotisserie season all over before quick cooking for 35 minutes. Fall off the bone delicious. I’ve made 3 and will use this often.
Jenna says
Definitely! 🙂
Emily says
Great base recipe to branch off!
Love.
Brandi says
Sounds very easy and yummy. I'm doing this today.
iqos uae says
Very useful content.. loving it. Thank you
Jenna says
Rinsing off the brine is fine if you so wish to do so before patting it dry. But it is not necessary.
RN says
This sounds great! Thank you for sharing! So it sounds like you don’t rinse off the brine but pat it dry only. Is that correct? Thank you!