Chicken is a regular feature on my table, showing up at least once every week, whether in a quick midweek stir-fry, a weekend roast, or marinated wings on a lazy Sunday afternoon. Over time, I’ve picked up many kitchen tricks, but one of my all-time favorites for transforming chicken from good to truly exceptional is brining. I first discovered brining while trying to perfect a Thanksgiving turkey, and the results were so impressive that I began applying the technique to nearly all my poultry dishes.

It’s simple, highly effective, and can take even the most ordinary chicken to new heights of juiciness and flavor. Brining is the process of soaking chicken in a solution of salt and water, sometimes enhanced with sugar, herbs, and spices. The salt is the key player—it breaks down proteins in the meat, allowing it to absorb and retain more moisture. This means that when the chicken cooks, it stays tender and juicy rather than drying out. There are three main reasons home cooks swear by brining. First, it enhances juiciness, a big advantage for lean cuts like chicken breasts that are prone to drying out. Second, it infuses flavor deep into the meat. By adding aromatics such as garlic, rosemary, bay leaves, or peppercorns to the brine, you can season the chicken from the inside out. Third, it improves tenderness by breaking down muscle fibers, which is particularly useful for tougher cuts.

While brining can make a noticeable difference, it’s not essential for every recipe. You can still make delicious chicken without brining, and plenty of dishes turn out beautifully without this step. However, if you have the time and want to elevate your results, brining is a worthwhile addition to your cooking routine. The process itself is straightforward. Begin by choosing your chicken—anything from a whole bird to specific cuts like thighs, wings, or breasts. Adjust your brining time according to the size and type of cut. A basic brine is made by mixing one cup of salt into one gallon of water, and you can add sugar for balance, plus herbs and spices for extra flavor.

Dissolve the salt (and sugar if using) in about a quarter of the total water by heating it, then add the rest of the water cold to bring the temperature down quickly. Place your chicken in a large non-reactive container, such as glass, stainless steel, or food-grade plastic, and pour the cooled brine over it until fully submerged. Transfer the container to the refrigerator and let it sit for the recommended time: about 8 to 12 hours for a whole chicken, 1 to 2 hours for bone-in pieces, and 30 minutes to an hour for boneless breasts.

Over-brining can result in overly salty, mushy meat, so stick to these guidelines. Once brining is complete, rinse the chicken thoroughly under cold running water to remove excess salt, then pat it completely dry with paper towels. Drying is crucial for getting crispy skin if you plan to roast or grill the bird. From here, you can cook your chicken however you like—roasting, grilling, baking, or frying—knowing that the brining process will help it turn out moist, flavorful, and tender. Always use cold water in your brine to maintain a safe temperature for the chicken, especially after dissolving the salt and sugar with hot water. This precaution helps prevent bacterial growth during the soaking process.

If you like to prepare meals ahead of time, brined chicken can also be frozen. After brining, rinse and dry the chicken, place it in a freezer-safe container or bag, label it with the date, and store it in the freezer. When you’re ready to cook, thaw it in the refrigerator. Freezing doesn’t diminish the benefits of the brine, so you’ll still enjoy the same tenderness and flavor. Brining is a classic technique for a reason—it’s an easy, reliable way to ensure your chicken stays moist, flavorful, and tender. Whether you’re cooking a weeknight dinner or preparing a special meal, taking the time to soak your chicken in a well-seasoned brine can make a remarkable difference. The next time you have some extra time and want to give your chicken a little more love, try brining it. You might find yourself making it a permanent part of your cooking routine.