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Brining Basics: To Brine or Not to Brine?

Updated on April 21, 2014
anglnwu profile image

A certified health and wellness coach, I love discussing food, health benefits and how to keep weight in check,


Cooks extol the virtue of brining. They tell us it yields more tender, more moist, more flavorful meat. They swear by the method—soak a piece of meat in a salt solution and allow the magic to work. If you ever wonder about it, here’s the basics of brining and more. I’m actually going to experiment with it, right here. It may be one person’s experiment but, hey, at least, it’s unbiased.

In line with the whole idea of brining, I’ve read done some research and here are some basics to maul over before the process. They say success favors the informed, so there.

What is Brining?

Brining is like marinating, except that where marinade serves to infuse the meat with flavor, brining serves to put moisture into the meat. Of course, you can also add flavor but that’s secondary. Moist, juicy, succulent is the whole idea.

A brine is a solution made of salt and water. Usually, it’s one cup of salt to one gallon of water. Now, that’s the general rule but cooks have found ways to play it up or down, depending on dietary needs. Table salt or kosher? Food experts prefer kosher salt and if you must use table salt, make it iodine free. Because one cup of table salt weighs about 10 ounces and one cup of kosher salt weighs about 5 to 6 ounces, you may have to use more kosher salt. Recommended: If you use Diamond kosher salt, use about 2 cups of salt to one gallon of water and if you use Morton kosher’s salt, use about 1- 1/3 to 1-1/2 cups of salt.

Why Brine?

It’s pretty scientific if you ask Alton Brown, but let’s not get too technical. However, there’s a good reason for people to use brining. Salt breaks down protein bonds in the muscle fibers and create space for water to move in. The extra moisture gained in the brining process will ensure less water loss when cooked.

A Few Key Points to Remember As You Brine

  • The solution should be cold. If you need warm water to dissolve the salt and sugar, be sure to chill it before dropping in the meat. Or add ice cubes to lower temperature or use cold water (you just have to stir more to dissolve solids).
  • You can make the flavor more interesting by adding a variety of herbs, spices or switching up the liquid. Give yourself permission to play with flavors. Replace all the liquid or part of it with some of these suggestions: apple cider, beer, wine, tea, stock, rice wine or soda. If you prefer sweetness in the meat, add ½ cup sugar to 2 quarts of water. It also promotes browning when you cook the meat.
  • How much brining solution to make depends on the amount of meat used. Make enough to completely cover meat.
  • How about time? That depends on the size of the meat. Delicate meat like fish and shrimp require less brining time. (Refer to chart below for an idea of brining time).
  • Pat meat dry after brining before cooking. You can choose to grill, bake or pan-fry.

5 stars from 3 ratings of Thai-Brine Chicken

Thai-Brine Chicken

Prep time: 2 hours 20 min
Cook time: 20 min
Ready in: 2 hours 40 min
Yields: 2 chicken breasts
  • 2 cups cold water
  • 1/3 cup white wine
  • 3 tbs kosher salt
  • 3 tbs brown sugar, (Or coconut palm sugar)
  • 3 tbs fish sauce
  • 1 stalk lemon grass, (thinly sliced)
  • 4 or 5 leaves of Kaffir leaves, (bruised to release flavor)
  • 2 to 3 cloves of garlic, (smashed)
  • 4 to 5 pods chili pepper, (optional)
  • 1/2 lemon, (squeeze the juice)
  1. Put cold water in a big bowl.
  2. Add Kosher salt and brown sugar and stir until dissolved.
  3. Add fish sauce, lemon juice, white wine. Grate the rind of kaffir lime for added flavor (optional).
  4. Toss in the rest of the ingredients.
  5. Put chicken breasts into the brine solution. Make sure it's totally covered.
  6. Refrigerate for about 2 hours
  7. When it's ready, pat the chicken breasts dry. In this recipe, I pan-fry it over medium heat for about 10 minutes on each side (or until done).

Basic Ingredients for Thai-Brine Chicken

All the main ingredients for the Thai-Flavor Brine.
All the main ingredients for the Thai-Flavor Brine. | Source

Brine Solution

When making the brine, it's best to use a non-reactive bowl. Alternatively, place meat in a ziplock-bag and then pour the brine solution into the bag. Place bag into a bowl or pot to catch any leak.

Brine Solution


When the brining is done, you may choose the cook the meat any way you like. Bake, grill, smoke or pan-fry, the choice is yours. I decided to pan-fry the chicken breasts.

Pan-frying the Chicken

Pan-frying the chicken is one way to enjoy it. Other options include baking, grilling or smoking.
Pan-frying the chicken is one way to enjoy it. Other options include baking, grilling or smoking. | Source

The meat is done and I let it sit for about 10 minutes before slicing them up. It makes for easier cutting.

Thai-Brine Chicken

The final product--juicy, succulent slices of flavorful chicken.
The final product--juicy, succulent slices of flavorful chicken. | Source

Basic Brining Technique

Brining versus dry rub

So, how did my little experiment go? Granted that this is my first attempt at brining, I did find it hard to believe how much salt I had to use. I was surprised that the meat didn't turn out as salty as I thought it would be.

Is it moist and juicy? Yes, to a certain extent. The meat is tender and tasty. However, I think I can achieve the same effect with regular marinating. With regular marinating, the process is easier- I simply season the chicken breasts and bake and the meat is actually more flavorful with the marinating option.

But that's my take. If I attempt brining on a whole bird, it may be different.

If you're feeling adventurous and would like to try it, here's a basic brine to begin with:

Basic Brine:

  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 4 cups of cold water.

Dissolve kosher salt and sugar in the cold water.

Want to play it up a bit?

  • Try fresh herbs like thyme, rosemary, basil, lemon grass, oregano. and garlic, among others.
  • Spices such as chili peppers, pepper, Sichuan peppers, cinnamon sticks, allspice, cardamon. mustard seed.
  • Liquids such as apple juice, orange juice, beer, wine, rice vinegar, apple cider, soda. Use it to replace part or all of the liquid in the recipe for added flavor.

Brining Guide

Brine Concentration
Brining Time
Whole Turkey
2 cups salt /1 gallon water
12 to 24 hours
Pork chops
1/2 cup salt/ 1 quart water
4 hours
Large whole chicken
1 cup salt/ 2 quarts water
3 to 4 hours
Chicken pieces
1/2 cup salt/1 quart water
2 hours
shrimp (1/2 pound)
1/2 cup salt/1 pint water
30 minutes
Fish fillets
1/2 cup salt/ 1 pint water
10 minutes
How long to brine? Here's a general guide, adapted from

Thai-Brine Chicken

Nutrition Facts
Serving size: 1/2 chicken breast
Calories 149
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 0 g
Sugar 4 g
Fiber 0 g
Protein 28 g56%
Cholesterol 74 mg25%
Sodium 99 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

As you can see brining is one way to make meat moist and juicy. The process can be fun as you play with different ingredients to produce desired flavor. And once you made the brine solution, you can simply allow the brine to do work.

For more brining recipes:

Six Easy Brine Recipes

Brining Experience

Have You Tried Brining Before?

See results


Submit a Comment

  • anglnwu profile image

    anglnwu 3 years ago

    Hi Vespawoolf, I agree. Brining a bird will make a difference, better than brining pieces of chicken. Thanks for the read and comment.

  • vespawoolf profile image

    vespawoolf 3 years ago from Peru, South America

    Your thai brined chicken sounds delicious! I agree that with pieces of chicken, you probably can produce a similar result with brining. I have brined whole chickens and turkeys, though, and I do think it makes a difference in the moisture content and texture of the meat.

  • anglnwu profile image

    anglnwu 3 years ago

    Hi SheGetsCreative, give it a try. You may like it. Just in time for Thanksgiving.

  • SheGetsCreative profile image

    Angela F 3 years ago from Seattle, WA

    Thanks for the info - may have to try brining some chicken soon.

  • anglnwu profile image

    anglnwu 3 years ago

    Thanks, Patsybell, for your positive comments and vote up. Enjoy your weekend.

  • Patsybell profile image

    Patsy Bell Hobson 3 years ago from zone 6a, SEMO

    I never thought of adding sugar. Great hub, my chicken is in the brine as I write. Lovely photos. Voted up,I, U, sharing, Pin, tweet.

  • anglnwu profile image

    anglnwu 3 years ago

    teaches12345, wow, smoking the meat makes it even tastier. Thanks for dropping by to read and comment.

  • teaches12345 profile image

    Dianna Mendez 3 years ago

    My hubby brines our chicken before roasting in the smoker. It gives it such a moist and flavorful boost. I love your chart on the types of meats to brine. Wonderful suggestions.

  • anglnwu profile image

    anglnwu 3 years ago

    Hi RTalloni, thanks for stopping by. Give it a try and let me know what you think.

  • anglnwu profile image

    anglnwu 3 years ago

    ChitrangadaSharan, I do a lot o f marinating too. That's why I thought it would be nice to try brining. Interesting , I've to say. Thanks for dropping by.

  • RTalloni profile image

    RTalloni 3 years ago from the short journey

    Thanks for this info, recipe, and the guide all in one post. I want to plan time to try your recipe out soon.

  • anglnwu profile image

    anglnwu 3 years ago

    Word55, thanks for reading and yes, it should be flavor. I was proofreading with my eyes closed. Haha.

  • anglnwu profile image

    anglnwu 3 years ago

    Thanks, Kiss and Tales, glad you find it useful.

  • ChitrangadaSharan profile image

    Chitrangada Sharan 3 years ago from New Delhi, India

    Very nice and new idea for me and sounds interesting!

    I do lot of marination while cooking but Brine--I have not done before. But would certainly try with your well written suggestions.

    Thanks for sharing the details!

  • word55 profile image

    Word 3 years ago from Chicago

    Sounds like a nice flavor to add to food. Shouldn't it be flavor when you said favor?

  • Kiss andTales profile image

    Kiss andTales 3 years ago

    Wonderful hub I can use . Thanks for the work you put into it and made it simple to follow!.