Our citrus chicken brine with Worcestershire sauce, soy sauce, onion, and garlic guarantees the most flavorful and juicy meat, and is perfect for grilling!
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If you’ve ever wanted juicy, flavorful grilled chicken, this brine recipe is exactly what you need! One of the key ingredients that makes this brine so special is Worcestershire sauce. It might seem like a small addition, but it really packs a punch.
The Worcestershire sauce gives the brine a savory, umami flavor that helps tenderize the chicken, making each bite full of rich, delicious taste. It’s that extra little secret that takes your chicken to the next level!
But that’s not all—this brine also has lots of citrus! Oranges, lemons, and limes all come together to add a burst of fresh, tangy flavor. The citrus not only gives the chicken a bright, zesty taste but also helps to balance out the savory Worcestershire sauce.
When you mix these ingredients together, you get a brine that’s perfectly seasoned to keep your chicken moist and full of flavor, especially when grilled. We love using this brine for grilled chicken because it locks in all the good stuff, ensuring your chicken is juicy on the inside and full of flavor on the outside!
You may also enjoy the easy brine we use for our Southern fried chicken and our smoked turkey brine recipe!
Ingredients
- Worcestershire Sauce: Bear and Burton's W Sauce is our go to.
- Citrus Fruit: Oranges, lemons, and limes help tenderize the chicken and add bright, fresh flavor.
- Red Onion and Garlic: Adds flavor.
- Apple Cider Vinegar: Helps to break tenderize the chicken and make it extra juicy.
- Soy Sauce: Adds umami flavor.
How to Make a Chicken Brine
- In a large pot, combine water, kosher salt, sugar, apple cider vinegar, Worcestershire sauce, and soy sauce. Stir the mixture well until the salt and sugar are fully dissolved.
- Squeeze the juice from the halved oranges, limes, and lemon into the brine mixture. Drop the citrus halves into the pot as well. Add the chopped red onion and smashed garlic cloves.
- Place the pot on the stove over medium high heat and bring to a low boil.
- Once the mixture has simmered for a few minutes, turn off the heat and let the brine cool to room temperature.
- Place chicken in a large container. Once the brine has cooled, pour it over the chicken, ensuring that it's fully submerged.
- Seal the container and put it in the refrigerator. Let the chicken brine for 2 to 4 hours.
- After the brining time is complete, remove chicken and rinse under cold running water to remove excess salt from the surface.
- Pat dry with paper towels before adding any seasonings.
Why Brine Chicken?
Brining is a simple step that can make a huge difference in the texture and flavor of your chicken. Here’s why it’s worth the extra time:
- Lean Cuts: When you're cooking leaner cuts of chicken, brining helps them retain their moisture, and prevents them from drying out.
- Longer Cook Times: For recipes that involve longer cooking times, brining helps prevent the chicken drying out.
- Enhancing Flavor: When you're looking to infuse extra flavor in your chicken, a brines allows the flavors to penetrate the meat. Experiment with your favorite herbs, spices, and aromatics.
- Frying or Smoking: If you're planning to fry or smoke chicken, like these lemon pepper chicken wings or Old Bay hot honey wings, a brine can add flavor and moisture. For smoked chicken, the brine helps lock in that smoky flavor.
- Grilling: Specifically, when grilling chicken breasts, which tend to be more prone to drying out, a quick brine can make all the difference.
When not to brine chicken
- Shorter Cook Times: For quick recipes, skipping the brine won't compromise the tenderness.
- Last-Minute Grilling: When you're in a hurry or just don't feel like it.
How Long to Brine Chicken
The minimum brining time depends on the cut of chicken. We recommend the following:
- Chicken Leg Quarters: 2-4 hours
- Whole Chicken: 4-12 hours
- Chicken Breasts: 1-2 hours
- Chicken Thighs or Drumsticks: 2-4 hours
Storage Instructions
Brine can typically be stored for up to 1 week in the refrigerator. After that, it's best to make a fresh batch to ensure it’s safe and effective. If you're storing brine for later use, keep it in an airtight container, and always refrigerate it. Just remember to give it a good stir before using it again, as some of the salt or spices might settle at the bottom.
📖 Recipe
Citrus Chicken Brine Recipe
Ingredients
- 4 quarts water
- ½ cup kosher salt
- ¼ cup sugar
- ¼ cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons soy sauce
- 4 oranges halved
- 2 limes halved
- 1 lemon halved
- 1 large red onion chopped
- 4 garlic cloves smashed
Instructions
- In a large pot, combine water, kosher salt, raw sugar, apple cider vinegar, Worcestershire sauce, and soy sauce. Stir the mixture well until the salt and sugar are fully dissolved.
- Squeeze the juice from the halved oranges, limes, and lemon into the brine mixture. Drop the citrus halves into the pot as well. Add chopped red onion and smashed garlic cloves.
- Place the pot on the stove over medium heat. Warm the mixture, stirring occasionally, until it reaches a gentle simmer. This helps to infuse the flavors and ensure all ingredients are well incorporated.
- Once the mixture has simmered for a few minutes, turn off the heat and let the brine cool to room temperature.
- Place chicken pieces in a large container. Once the brine has cooled, pour it over chicken, ensuring that it is fully submerged. If needed, add additional water to cover entirely.
- Seal the container and put it in the refrigerator. Let it brine for the recommended time, depending on the cut (see notes below).
- After brining time is complete, remove chicken from the brine. Rinse under cold running water to remove excess salt from the surface and pat dry with paper towels.
Katherine Dietz says
Can this be baked in the oven? It is cold in colorado!
Thanks
Katherine
cooks with soul says
Hi! Yes, you can definitely bake these chicken thighs in the oven. Preheat your oven to 400 F and roast in oven for 30 - 40 minutes, until the internal temperature reaches at least 165 F. Hope this helps!
Angela says
Loved the Seafood Nachos!!