Our citrus brine for chicken is made with oranges, lemons, limes, Worcestershire sauce, soy sauce, onion, and garlic. It guarantees the most flavorful and juicy meat, and is perfect for grilling and barbecue chicken.

We’ve been feeling the cold weather blues lately! So, we decided to bring some serious sunshine to our smoker with grilled chicken and a flavorful chicken brine with Worcestershire sauce and fresh citrus fruit.
Oranges, lemons, and limes are at their sweetest and juiciest right now (November to March), so they’re perfect for smoking or grilling in the winter.
You may also enjoy our turkey brine recipe!
Ingredients for chicken brine
- Fresh citrus: Oranges, lemons, and limes help tenderize the chicken and add bright, fresh flavor.
- Worcestershire sauce: Bear and Burton’s W Sauce is our go to! It’s the best Worcestershire sauce out there.
- Red onion and garlic: Adds savory flavor.
- Apple cider vinegar: Also helps to break tenderize the chicken and make it extra juicy.
- Soy sauce: Helps with moisture retention and adds umami flavor.

How to make 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 use a brine for chicken?
People often ask us whether or not they should use a brine for chicken. Here are some recommendations that we use to help us decide.
When to brine chicken
- 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 should I 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


Chicken Brine with Worcestershire
Ingredients
- 4-5 pounds chicken
Brine for Chicken
- 4 quarts water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
- 4 oranges halved
- 2 limes halved
- 1 lemon halved
- 1 large red onion chopped
- 4 garlic cloves smashed
Seasoning
- 2 tablespoons kosher salt
- 3 tablespoons sugar
- 2 teaspoons ground white pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon of Cajun seasoning
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.
- 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.
Grilling Instructions:
- Mix chicken seasoning ingredients in a small bowl, then generously sprinkle citrus brined chicken with the seasoning blend.
- Preheat your grill to medium-high heat. Aim for a temperature of around 375-400°F (190-200°C).
- Lightly brush the grill grates with olive oil to prevent sticking and achieve beautiful grill marks.
- Place chicken on the preheated grill. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. Flip halfway through the grilling process.
- Once chicken reaches the desired internal temperature, remove from the grill and let it rest for a few minutes before serving. Garnish with fresh citrus slices for a burst of freshness.
Loved the Seafood Nachos!!
Can this be baked in the oven? It is cold in colorado!
Thanks
Katherine
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!