This post contains affiliate links, which earn revenue for this site at no extra cost to you. See my disclosure policy here.
I’m working on a post about cooking juicy, flavorful chicken breasts, and before I publish that, I wanted to post my very favorite brinerade for chicken, with a printable.
I got this recipe from Cook’s Country and my goodness, it’s SO useful.
What’s a brinerade?
It’s a cross between a marinade and a brine. So, it’s got way less water than a brine does, and it’s basically a really salty marinade but with no acid.
(ATK/CC/CI feel that acidic marinades make chicken mushy, not tender.)
What does a brinerade do?
It does an amazing job of making chicken tender, juicy, and flavorful, in very short order.
A quick 90 minute (or overnight if you like) soak in a few pantry ingredients will transform your chicken. Seriously.
What’s in this brinerade?
A few ingredients that you probably have on hand already!
I know it seems like this should not make a big difference in your chicken, but trust me, it does.
Should you brinerate in a dish or a bag?
I always brinerate my chicken in a glass lidded Pyrex dish, which works great for me and avoids a single-use plastic bag.
But a plastic bag also will work fine.
What should you use brineraded* chicken for?
*is this a word? I don’t know!
I use this recipe whenever I need basic chicken for a dish.
For instance, it’s great in chicken salads, chicken pasta, on green salads, and in sandwiches. And it’s also tasty enough to be eaten just on its own, or with a sauce.
Give this a try if you struggle with chicken breasts! And stay tuned next week for a post with more tips about cooking chicken breasts.
(email subscribers, click here to visit the post on the blog to see the printable recipe.)
- 3 tablespoons vegetable oil
- 3 tablespoons water
- 3 garlic cloves, minced
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 (6-8 ounce) chicken breasts
- Combine first six ingredients in a lidded container; stir to combine.
- Add chicken, toss to coat. Refrigerate at least 90 minutes or up to 24 hours.
- Cook chicken on a preheated grill or in a hot pan on the stove until chicken reaches 160°F, flipping once.
- Let chicken rest 5 minutes before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 98 Total Fat 10g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 9g Cholesterol 0mg Sodium 794mg Carbohydrates 2g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 0g