Juicy Chicken in Brine

This is the easiest way to juicy grilled chicken!

Seriously, these come out awesome with very little effort.


In a saucepan over high heat, boil:

1 c. water
1/4c. kosher salt
1 tsp black peppercorns

Stir until salt dissolves, about 3 minutes.





Remove from heat and cool for 5 minutes.

Add 1c ice and 2c apple juice. Stir when ice is melted, or use cold water.

Brine should be room temp before adding to meat.



Arrange 2# boneless, skinless chicken thighs in zipper bag or plastic container.


Add sprigs of thyme or rosemary and a spoonful of crushed garlic. (optional)

Pour cooled brine over chicken and seal.

Refrigerate for 4-5 hours.  Remove from brine and shake excess off.

(if you want to brine overnight for convenience, rinse chicken after to remove some of the salt)


Grill on medium or bake at 450F for 20-30 minutes, until browned with an internal temp of 170F.  Be careful not to overcook!


If you don't want the finished result to taste very salty, rinse the chicken with water before cooking.  The salt is needed during the initial phase because it allows the flavors from the herbs and juice to permeate the meat.