Simple Way to Smoked Chicken Legs And Thighs Brine

Mesquite Chicken Brine

How to brine a chicken before smoking.

Recipe Summary Mesquite Chicken Brine

This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside.

Ingredients | Smoked Chicken Legs And Thighs Brine

1 gallon cool water

¾ cup white sugar

½ cup kosher salt

1 (12 ounce) bottle mesquite-flavored marinade (such as Lawry's®)

Directions

Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

I use 2-gallon Ziploc(R) bags set in a large kettle for my brine container.

To brine chicken: Submerge chicken in the brine for 6 to 12 hours. Remove chicken from brine. Set uncovered on a wire rack with plate beneath; place in the refrigerator until skin dries, 6 to 12 hours. Cook chicken until an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Info | Smoked Chicken Legs And Thighs Brine

prep: 10 mins total: 10 mins Servings: 4 Yield: 4 servings

TAG : Mesquite Chicken Brine

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