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June 2014

Mike's Chicken Brine

By Mike Thayer

If you're looking for something a little different in how to do grilled chicken, this might just be the ticket for you.

It's an easy brine and adds a lot of flavor to any cut of chicken. 


  • One gallon of warm water
  • 3/4 cup of Kosher salt
  • One heaping tablespoon of Cookies brand seasoning
  • 2/3 cup sugar
  • 1/4 cup olive oil


Put the salt, seasoning, sugar and olive oil into a big pan, add the warm water.  Stir until the salt and sugar have dissolved, which the warm water helps to do.  After the water comes back down to room temperature, give it another quick stir and add your chicken, letting it brine for at least four hours - overnight is even better - in the fridge.  This is good for a whole chicken, or up to about eight pounds of breasts or thighs.

I used this brine this weekend and there was no need to dry rub the chicken, I simply brushed the chicken ocassionally with garlic infused olive oil when grilling.  That chicken was so moist and tender!  And don't pour brine down the sink after you pull the chicken.  Use a cup or two of it to cook up some rice, talk about flavor city!