Perfect Your Poultry: Why Brining Changes Everything

Is there anything more disappointing than dry chicken? Well, yes, but it’s definitely a bummer biting into a bland, stringy, overcooked chicken breast instead of a juicy cut that melts in your mouth. It’s been my experience that brining your chicken essentially guarantees a juicy, tender, and flavorful result. I’d argue brining is more important than your cooking method, regardless of if you’re roasting, pan-frying, or grilling.

How does brining work?

Brining is a fancy name for resting your meat in salt, either in a saltwater solution (ie “wet brine”) or a salt rub (ie “dry brine). The next section outlines when to use a wet versus dry brine, but the underlying chemical process is the same for both.

Letting meat rest in salt allows several important changes to occur. The salt adds flavor and changes the meat’s chemical structure by denaturing (i.e. breaking down) the protein strands within. As the protein strands unravel from their original tight structure, they form a lattice network that holds more water and retains extra juice during cooking. The relaxed proteins also make the meat much more tender – there’s less resistance for your teeth to chew through.

When do you use a dry versus wet brine?

Dry Brine

Method: Rub the meat’s surface with salt and let it rest uncovered in the fridge for 12 hours - 2 days.

Use for: Skin-on poultry, whole birds, tender cuts of beef like filet mignon, flat iron steak, or ribeye.

Purpose: The salt will draw moisture to the surface, essentially brining the meat in its own juices. Over the course of several hours, any excess water will evaporate. This concentrates the flavor close to the surface – mixing some other spices like garlic powder or paprika with the salt for a dry rub marinade is a great way to intensify the overall taste. Allowing moisture to evaporate without adding extra water creates crispier skin with a deeper golden-brown color.

Wet Brine

Method: Soak the meat in a saltwater solution for 30 minutes - 2 days.

Recommend 20% salt solution (i.e. 4 parts water and 1 part salt), or 10% salt solution (9 parts water and 1 part salt) if you’re trying to reduce your sodium intake.

Dissolve salt in cold water by stirring continuously for 1-2 minutes. (Using warm or hot water will start to cook the chicken and open the door to nasty bacteria.) Use enough water to fully submerge the meat.

Use for: Skinless/boneless poultry thighs & breasts, tougher cuts of beef like chuck or brisket – or if you have limited time.

Purpose: Wet brining is perfect for tougher cuts since it adds extra moisture and makes the meat more tender. It’s also much faster than dry brining since the liquid allows for faster penetration of the salt into the meat. Thoroughly pat the meat dry with paper towels before cooking.