All-Purpose Brine (Base Recipe)
If you’ve ever wondered how restaurants get their chicken so juicy or pork so tender, the secret is a perfectly balanced brine. This all-purpose brine recipe works for almost any meat — from chicken breasts and pork chops to fish and even whole turkeys. With just a few pantry staples like salt, soy sauce, sugar, and spices, this easy brine adds deep flavor while keeping your meat moist and tender. Unlike other complicated brines, this version cools quickly with ice cubes instead of cold water, saving time and ensuring food safety. Whether you’re grilling, roasting, or frying, this simple brine takes your cooking to the next level. Why This Brine Works: Salt breaks down muscle proteins to help meat retain more moisture. Sugar balances saltiness and promotes browning. Soy sauce adds umami depth and color. Hot sauce and ginger bring mild heat and brightness without overpowering. Baking soda tenderizes tougher cuts (optional but effective). Ice cubes rapidly chill the brine so it’s ready in minutes. Ingredient Notes: Use kosher salt, not table salt — it dissolves better and gives cleaner flavor. Substitute brown sugar for a hint of caramel sweetness. Swap chicken bouillon with vegetable base for a vegetarian-friendly version. Try different liquids — replace some water with apple juice, beer, or broth for custom flavor. Add dried herbs, garlic, peppercorns, or citrus zest for signature variations. Pro Tip: Always let the brine cool completely before adding meat, and never reuse brine once raw meat has been submerged. Rinse and pat the meat dry before cooking for the perfect finish.
FOOD RECIPES
Chris
10/20/20251 min read
A balanced, versatile brine for chicken, pork, or fish. This recipe makes enough for about 2 pounds of meat.
For larger cuts or whole birds, scale the recipe as noted below.
Ingredients (for 2 lb of meat)
1 cup water
1 tablespoon kosher salt
2 tablespoons soy sauce
2 tablespoons sugar (white or brown)
1 teaspoon chicken bouillon (or vegetable bouillon)
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon baking soda (optional – helps tenderize poultry)
2 tablespoons hot sauce (optional – adds depth, not much heat)
1 cup ice cubes
Optional seasonings: onion powder, paprika, thyme, rosemary, chili flakes, or other herbs and spices
Instructions
In a small saucepan, heat 1 cup of water over medium heat.
Stir in the salt, sugar, soy sauce, and bouillon until completely dissolved.
Remove from heat and immediately add the ice cubes to cool the brine quickly. Stir until the ice is mostly melted and the liquid is cold.
Add the remaining seasonings, baking soda, and hot sauce.
Once the brine is fully cooled, submerge the meat in a non-metal container or sealable bag.
Refrigerate during the brining period.
When finished, rinse lightly and pat dry before cooking.
Brining Guide
Chicken breasts – 1 to 2 pounds: brine for 1 to 2 hours
Whole chicken – 3 to 5 pounds: brine for 8 to 12 hours
Pork chops – 1 to 2 pounds: brine for 2 to 4 hours
Pork loin or tenderloin – 2 to 4 pounds: brine for 6 to 12 hours
Fish fillets – 1 to 2 pounds: brine for 30 to 60 minutes
Whole turkey – 12 to 14 pounds: brine for 12 to 24 hours (triple recipe quantity)
Scaling Tip
For every additional 2 pounds of meat, add another 1 cup of hot water, 1 cup of ice, 1 tablespoon of salt, and 1 tablespoon of sugar. Keep all other ingredient ratios the same.