Recipe By fubu30086
Published Apr 4th
Prep 20m Cook 7m Additional 4h Ready In 4h 27m
Servings 1 gallon Calories 45.9

Makes meat very tender and juicy and bursting with flavor!

Recipe Ingredients

  • 3 ½ quarts water
  • 1 (750 milliliter) bottle Sauvignon Blanc (such as Barefoot®)
  • ½ cup sea salt, or to taste
  • 3 ounces ginger, grated
  • 3 sprigs fresh parsley leaves, chopped
  • 3 sprigs fresh thyme leaves, chopped
  • 3 sprigs fresh rosemary leaves, chopped
  • 1 navel orange, zested
  • 2 lemons, zested
  • 1 clove garlic
  • 1 teaspoon ground cayenne pepper, or to taste

Cooking Directions

  1. 1 Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.

Nutrition Facts

  • Calories 45.9
  • Carbohydrate 2.8 g
  • Fat 0.1 g
  • Fiber 0.4 g
  • Protein 0.3 g
  • Sodium 2652.3 mg
  • Sugar 0.6 g

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Chef's Notes

To brine chicken: Submerge chicken completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours; To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.


  1. Best brine I’ve ever used for chicken...smoked mine on the electric smoker over hickory but next time I’ll soak it for more than just 6 hours
  2. I wish the cook's notes had been included, but I used dried ginger and dried orange rind and brined it for about 24 hours. I roasted it at 250 degrees for about 9 hours and it was fabulous . I later used the leftovers for wonderful chicken enchiladas using the collagan, green chilis, onions, organic - Read more ...
  3. I made this without the ginger and paprika. I don't care for either ingredient, but the other items sounded wonderful. I used 12 chicken breasts instead of a whole chicken. That being said..... It was delicious! There was a subtle citrus taste that may have been missed with the other ingredients. The chicken was very - Read more ...
  4. This is an awesome brine. Meat is incredible juicy after just a few hours. Will not cook bird again without a brine and this is the best I have tried so far.
  5. This brine was excellent! I halved the recipe because I was only needing enough brine for 2 cornish hens. Instead of grilling over hickory chips I smoked them in a smoker with hickory chips. I've smoked quite a few cornish but this batch was by far the most juicy and tender I've ever had. If - Read more ...