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Unlock unparalleled moisture and flavor with this incredible brown sugar brine chicken recipe. The aromatic blend of spices and sweetness permeates every fiber, ensuring a succulent bite. This method creates a chicken that is deeply tender, with a beautifully caramelized skin after cooking.
Sweet & Savory Brown Sugar Brine Chicken Recipe
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
4-6
servingsPrep time
20
minutesCooking time
1
hourCalories
450
kcalIngredients
1 (3-4 lbs) Whole chicken or 3-4 lbs chicken pieces (breasts, thighs, drumsticks)
8 cups Water
1/2 cup Light brown sugar, packed
1/4 cup Kosher salt
2 tablespoons Apple cider vinegar
4 Garlic cloves, smashed
1 tablespoon Black peppercorns
2 Bay leaves
2 Fresh rosemary sprigs
1/2 Optional: Onion, quartered
Directions
- In a large pot, combine 4 cups of water, brown sugar, kosher salt, apple cider vinegar, smashed garlic, peppercorns, bay leaves, and rosemary sprigs. If using, add the quartered onion.
- Bring the mixture to a simmer over medium heat, stirring until the sugar and salt completely dissolve. This creates your flavorful brine base.
- Remove the pot from the heat. Add the remaining 4 cups of cold water to quickly cool the brine. Allow it to cool completely to room temperature before proceeding.
- Place your chicken (whole or pieces) into a large, non-reactive container or a brining bag. Pour the cooled brown sugar brine over the chicken, ensuring it is fully submerged. Use a plate or weight if necessary to keep it submerged.
- Cover the container and refrigerate for 4 to 8 hours for pieces, or 8 to 12 hours for a whole chicken. Do not brine for longer, as the texture can become mealy.
- Once brining is complete, remove the chicken from the brine. Discard the brine. Rinse the chicken thoroughly under cold running water to remove excess salt and spices.
- Pat the chicken completely dry with paper towels. This step is crucial for achieving crispy skin. You can air dry it in the refrigerator for an hour for even crispier results.
- Cook the chicken using your preferred method: roast, grill, or pan-sear. For roasting, preheat oven to 400°F (200°C) and cook until internal temperature reaches 165°F (74°C). Grill over medium-high heat until cooked through.
Notes
- Chef’s Secret: Patting the chicken extremely dry after brining is essential for crispy skin and a beautiful golden-brown finish. Consider an overnight air dry in the fridge for ultimate crispiness.
- Storage: Brined chicken should be cooked within 24 hours of brining. Cooked brined chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Substitution: For a spicier kick, add a pinch of red pepper flakes to the brine. Maple syrup can replace some brown sugar for a different sweet note.
Mastering the art of a perfect brown sugar brine transforms ordinary chicken into an extraordinary meal. The balance of sweet and savory notes, combined with incredible tenderness, makes this recipe a true standout. This simple yet effective technique ensures every bite is bursting with flavor and moisture, whether you’re roasting it for a family dinner or grilling it for a backyard gathering.
We encourage you to experiment with different herbs and spices to customize your brine even further. For more delicious ways to prepare your poultry, explore our best grilled chicken recipes or discover fantastic rotisserie chicken methods that benefit from a good brine. If you’re curious about the age-old technique of brining, delve into its history. You can also learn more about the science behind brining chicken for perfectly moist results every time, or explore other sweet brined chicken recipes to expand your culinary repertoire. Happy cooking!
