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Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
Salt the chicken with coarse or kosher salt on both sides, and in the cavity.Whole chicken: use about 1 teaspoon of salt per pound
Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
After you’ve salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.Whole Chicken: 8-24 hours
Bone-In Skin-On Cuts: 2-12 hours
Boneless, Skinless Chicken Breast or Thighs: ½-1 hour
Once the chicken is done brining, cook your chicken as the recipe directs – there is no need to rinse the chicken before cooking!