20 Flavorful Brine Recipes for Perfectly Seasoned Dishes

Ever wondered how your favorite restaurants get their chicken so juicy or their pickles so tangy? The secret’s in the brine! Whether you’re prepping a holiday turkey, spicing up weeknight pork chops, or craving crispier veggies, a good brine is your kitchen’s best friend. Dive into these 20 flavorful brine recipes—your ticket to perfectly seasoned, mouthwatering dishes every time. Let’s get soaking!

Classic Saltwater Brine for Roast Chicken

Brining is the secret to juicy, flavorful chicken—this simple saltwater soak locks in moisture and seasons every bite.

Ingredients:

• 1 gallon cold water
• 1 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon black peppercorns
• 4 garlic cloves, smashed
• 3 sprigs fresh thyme

Instructions:

1. In a large pot, combine 1 gallon cold water, 1 cup kosher salt, and 1/4 cup granulated sugar. Stir over medium heat until salt and sugar dissolve completely, about 3 minutes. Remove from heat.
2. Add 1 tablespoon black peppercorns, 4 smashed garlic cloves, and 3 sprigs fresh thyme to the brine. Let cool to room temperature, then refrigerate until chilled (about 1 hour).
3. Submerge chicken in the brine, ensuring it’s fully covered. Refrigerate for 12–24 hours (no longer, or the meat may become overly salty).
4. Remove chicken, pat dry, and roast as usual—no need to rinse. Enjoy the juiciest, most evenly seasoned bird of your life!

Why it works: The brine’s gentle salinity penetrates deep, while the sugar balances flavor and promotes golden skin.

Tip: For extra herb flavor, swap thyme for rosemary or sage.

Herb-Infused Brine for Pork Chops

Give your pork chops a juicy, flavor-packed upgrade with this simple herb brine—it’s the secret to restaurant-worthy tenderness every time.

Ingredients:

• 4 cups cold water
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 4 garlic cloves, smashed
• 1 tbsp black peppercorns
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. In a medium saucepan, combine 1 cup of the water, 1/4 cup kosher salt, 2 tbsp brown sugar, 4 smashed garlic cloves, and 1 tbsp black peppercorns. Heat over medium, stirring until the salt and sugar dissolve (about 2 minutes). Remove from heat.
2. Add the remaining 3 cups cold water to the pan, along with 3 sprigs each of rosemary and thyme and 2 bay leaves. Let cool to room temperature (about 30 minutes).
3. Submerge pork chops in the brine, cover, and refrigerate for at least 1 hour or up to 4 hours (for thicker chops). Discard brine after use and pat chops dry before cooking.

The rosemary and thyme infuse the meat with earthy depth, while the garlic and peppercorns add just the right kick—no more dry, bland pork chops!

Tip: For extra flavor, add a splash of apple cider vinegar to the brine. It tenderizes the meat even further and adds a subtle tang.

Citrus and Garlic Brine for Turkey

This bright, aromatic brine infuses your turkey with juicy flavor and a subtle zing—perfect for holiday feasts or Sunday suppers.

Ingredients:

• 1 gallon cold water
• 1 cup kosher salt
• 1/2 cup granulated sugar
• 2 oranges, sliced into rounds (peels on)
• 1 lemon, sliced into rounds (peels on)
• 6 garlic cloves, smashed
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp whole black peppercorns

Instructions:

1. In a large pot, combine 1 gallon cold water, 1 cup kosher salt, and 1/2 cup sugar. Heat over medium, stirring until salt and sugar dissolve (about 3 minutes). Remove from heat.
2. Add orange slices, lemon slices, 6 smashed garlic cloves, 4 thyme sprigs, 2 bay leaves, and 1 tbsp peppercorns. Let cool to room temperature, then refrigerate until cold (about 2 hours).
3. Submerge turkey in the brine (in a brining bag or stockpot) and refrigerate for 12–24 hours. Rinse turkey thoroughly before roasting.

The citrus peels and garlic meld into a fragrant, balanced brine that keeps the meat tender without overpowering it. Tip: For extra herbaceous notes, add a few rosemary sprigs to the mix!

Spicy Cajun Brine for Shrimp

Give your shrimp a bold, zesty kick with this easy Cajun brine—perfect for grilling, sautéing, or tossing into pasta!

Ingredients:

• 4 cups cold water
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 tbsp Cajun seasoning
• 1 tbsp hot sauce (like Louisiana-style)
• 2 cloves garlic, smashed
• 1 lemon, thinly sliced
• 1 lb large shrimp, peeled and deveined (tails on or off)

Instructions:

1. In a large bowl, whisk together 4 cups cold water, 1/4 cup kosher salt, and 2 tbsp brown sugar until dissolved.
2. Stir in 2 tbsp Cajun seasoning, 1 tbsp hot sauce, smashed garlic cloves, and lemon slices.
3. Add the shrimp, ensuring they’re fully submerged. Cover and refrigerate for 30 minutes (no longer, or they’ll get too salty).
4. Drain and pat shrimp dry before cooking as desired—grill over high heat for 2 minutes per side, or sauté in butter for a quick weeknight meal.

The brine locks in juiciness while packing a punch of heat, citrus, and smoky spice—ideal for elevating simple shrimp dishes!

Tip: For extra flavor, toss the brined shrimp with a sprinkle of extra Cajun seasoning right before cooking.

Maple and Brown Sugar Brine for Ham

This sweet and savory brine infuses your ham with deep caramelized flavor, keeping it juicy and tender from edge to center.

Ingredients:

• 1 gallon cold water
• 1 cup pure maple syrup
• 1 cup packed dark brown sugar
• 1/2 cup kosher salt
• 2 tbsp whole black peppercorns
• 4 cloves garlic, smashed
• 2 bay leaves

Instructions:

1. In a large pot, combine 1 gallon cold water, 1 cup maple syrup, 1 cup brown sugar, and 1/2 cup kosher salt. Heat over medium, stirring until sugar and salt dissolve (about 3 minutes). Remove from heat.
2. Add 2 tbsp peppercorns, 4 smashed garlic cloves, and 2 bay leaves. Cool completely to room temperature (about 1 hour).
3. Submerge ham in the brine, weighing it down with a plate if needed. Refrigerate for 12–24 hours (for a pre-cooked ham) or 24–48 hours (for a fresh ham), turning once halfway.
4. Remove ham, pat dry, and cook as directed—the brine’s magic is already at work!

The maple’s subtle smokiness balances the brown sugar’s richness, creating a glossy, restaurant-worthy crust without overpowering the meat.

Tip: For extra depth, toast the peppercorns in a dry skillet for 1 minute before adding to the brine.

Apple Cider Brine for Pork Roast

This sweet-and-savory brine infuses pork with cozy autumn flavors while keeping it juicy and tender—perfect for your next Sunday roast.

Ingredients:

• 4 cups apple cider
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 tsp whole black peppercorns
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cinnamon stick
• 4 cups cold water

Instructions:

1. In a medium saucepan, combine apple cider, kosher salt, and brown sugar. Heat over medium, stirring until salt and sugar dissolve (about 2 minutes). Remove from heat.
2. Add peppercorns, garlic, rosemary, and cinnamon stick to the warm liquid. Stir in cold water to cool the brine to room temperature.
3. Place pork roast in a large resealable bag or non-reactive container. Pour brine over the meat, ensuring it’s fully submerged. Refrigerate for 12–24 hours.
4. Before cooking, remove pork from brine and pat dry. Discard brine. Roast as desired (the brine works especially well at 325°F for 20 minutes per pound).

The cinnamon and rosemary add a subtle warmth that pairs beautifully with the pork’s natural richness—no overpowering sweetness here, just balanced depth.

Tip: For extra flavor, reduce leftover apple cider in a saucepan until syrupy and drizzle over sliced roast before serving.

Lemon and Thyme Brine for Salmon

This bright, herby brine infuses salmon with zesty citrus and earthy thyme—perfect for making fillets extra moist and flavorful before grilling or roasting.

Ingredients:

• 4 cups cold water
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 2 cloves garlic, smashed
• 1 tsp whole black peppercorns

Instructions:

1. In a large bowl, whisk together 4 cups cold water, 1/4 cup kosher salt, and 1/4 cup sugar until fully dissolved.
2. Add 1 sliced lemon, 4 thyme sprigs, 2 smashed garlic cloves, and 1 tsp peppercorns. Stir gently to combine.
3. Submerge salmon fillets in the brine, ensuring they’re fully covered. Refrigerate for 30 minutes (for 1-inch-thick fillets) or up to 1 hour for thicker cuts.
4. Remove salmon, pat dry, and cook as desired (grill at 400°F for 4–5 minutes per side, or roast at 425°F for 12–15 minutes).

The brine’s citrusy tang and subtle herb notes elevate salmon without overpowering it—ideal for a quick yet impressive weeknight dinner.

Tip: For extra flavor, add a splash of white wine or a bay leaf to the brine!

Soy Sauce and Ginger Brine for Tofu

This soy sauce and ginger brine transforms tofu into a savory, umami-packed star—perfect for marinating before grilling, baking, or pan-frying.

• 1 cup water
• 1/2 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 1 tbsp brown sugar
• 2 cloves garlic, smashed
• 1/2 tsp black peppercorns

1. In a small saucepan, combine 1 cup water, 1/2 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp ginger, 1 tbsp brown sugar, 2 garlic cloves, and 1/2 tsp peppercorns. Bring to a simmer over medium heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat and let cool completely.
2. Place tofu (pressed or unpressed) in a shallow dish or resealable bag. Pour the cooled brine over it, ensuring full submersion. Refrigerate for at least 30 minutes or up to 24 hours—the longer it sits, the deeper the flavor.

The ginger’s warmth and the brine’s salty-sweet balance make this tofu irresistibly flavorful, even without a long marinade time. Tip: Double the brine and use it to glaze roasted veggies or mushrooms for a quick side!

Beer and Mustard Brine for Bratwurst

Give your brats a flavor boost with this easy beer and mustard brine—it keeps them juicy while adding a tangy, malty depth that’s downright irresistible.

Ingredients:

• 4 cups lager or pilsner beer (avoid hoppy IPAs)
• 2 cups cold water
• 1/4 cup yellow mustard
• 1/4 cup packed brown sugar
• 3 tbsp kosher salt
• 1 tbsp whole black peppercorns
• 2 garlic cloves, smashed
• 1 tsp caraway seeds (optional, for extra authenticity)
• 1 lb fresh bratwurst (about 4–5 links)

Instructions:

1. In a large pot, combine 4 cups beer, 2 cups water, 1/4 cup mustard, 1/4 cup brown sugar, 3 tbsp salt, 1 tbsp peppercorns, 2 garlic cloves, and 1 tsp caraway seeds (if using). Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool completely (about 30 minutes).
2. Place bratwurst in a shallow dish or resealable bag and pour the cooled brine over them. Cover or seal and refrigerate for at least 4 hours (or up to 12 for maximum flavor).
3. Drain and pat brats dry before grilling or pan-frying as usual—no need to rinse!

The mustard’s sharpness mellows into the brine, leaving behind a subtle tang that perfectly balances the beer’s sweetness. Tip: Brine overnight for deeper flavor, but avoid going longer or the texture may turn mushy.

Honey and Rosemary Brine for Lamb Chops

This fragrant brine infuses lamb chops with sweet honey and earthy rosemary, ensuring juicy, flavorful meat every time.

Ingredients:

• 4 cups water
• 1/4 cup honey
• 1/4 cup kosher salt
• 2 tbsp whole black peppercorns
• 3 sprigs fresh rosemary
• 2 cloves garlic, smashed
• 1 tbsp lemon zest

Instructions:

1. In a medium saucepan, combine water, 1/4 cup honey, and 1/4 cup kosher salt. Heat over medium, stirring until salt dissolves (about 3 minutes). Remove from heat.
2. Add 2 tbsp black peppercorns, 3 rosemary sprigs, 2 smashed garlic cloves, and 1 tbsp lemon zest. Let cool to room temperature, then refrigerate until cold (about 1 hour).
3. Submerge lamb chops in the brine, cover, and refrigerate for at least 4 hours (or up to 12 for deeper flavor).
4. Remove chops, pat dry, and cook as desired—grill over high heat or sear in a cast-iron skillet for best results.

The honey caramelizes beautifully during cooking, while the rosemary and garlic add subtle herbaceous depth—no overpowering gaminess here!

Tip: For extra aroma, toss a fresh rosemary sprig onto the coals if grilling.

Pickling Spice Brine for Corned Beef

This aromatic brine infuses corned beef with deep, tangy flavor—perfect for St. Patrick’s Day or a hearty weekend project.

Ingredients:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tbsp whole black peppercorns
• 2 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp whole allspice berries
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 tsp red pepper flakes

Instructions:

1. In a large pot, combine 1 gallon water, 1 cup kosher salt, and 1/2 cup brown sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve completely.
2. Add 2 tbsp black peppercorns, 2 tbsp mustard seeds, 1 tbsp coriander seeds, 1 tbsp allspice berries, 2 bay leaves, 1 cinnamon stick, 1 tsp whole cloves, and 1 tsp red pepper flakes. Reduce heat to low and let steep for 10 minutes to release flavors.
3. Cool brine to room temperature, then submerge corned beef completely in the liquid. Cover and refrigerate for 5–7 days, flipping the beef daily.

The warm spices and subtle heat from the pepper flakes create a balanced brine that tenderizes the beef while keeping its texture firm. Tip: For extra tang, add 1/2 cup apple cider vinegar to the brine—just reduce the water by the same amount.

Orange and Clove Brine for Duck Breast

This orange and clove brine transforms duck breast into a fragrant, juicy masterpiece—bright citrus and warm spice balance the rich meat perfectly.

• 4 cups water
• 1/2 cup kosher salt
• 1/4 cup honey
• 1 orange, thinly sliced (peel on)
• 1 tbsp whole cloves
• 2 bay leaves
• 1 tsp black peppercorns

1. In a medium pot, combine 4 cups water, 1/2 cup kosher salt, and 1/4 cup honey. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat.
2. Add 1 orange (sliced), 1 tbsp whole cloves, 2 bay leaves, and 1 tsp black peppercorns. Let cool to room temperature, then refrigerate until chilled (about 1 hour).
3. Submerge duck breast in the brine, cover, and refrigerate for 12–24 hours.
4. Remove duck, pat dry, and cook as desired (try searing skin-side down first for crispiness!).

The cloves and orange peel infuse the duck with a subtle sweetness and spice that lingers beautifully—no overpowering gaminess here.

Tip: Save the brine’s orange slices to garnish your finished dish or toss into a pan sauce for extra depth.

Red Wine and Garlic Brine for Beef Brisket

This deep, savory brine infuses brisket with rich red wine and garlic notes, making every bite tender and packed with flavor.

Ingredients:

• 4 cups water
• 2 cups dry red wine (like Cabernet Sauvignon)
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 6 garlic cloves, smashed
• 2 tbsp black peppercorns
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Instructions:

1. In a large pot, combine 4 cups water, 2 cups red wine, 1/2 cup kosher salt, and 1/4 cup brown sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve.
2. Remove from heat and add 6 smashed garlic cloves, 2 tbsp black peppercorns, 2 bay leaves, and 1 tbsp Worcestershire sauce. Let cool completely (about 1 hour).
3. Place brisket in a large resealable bag or container, then pour the cooled brine over it. Seal and refrigerate for 24–48 hours, turning once halfway.
4. When ready to cook, remove the brisket from the brine, pat dry, and proceed with your preferred smoking or roasting method—discard the brine.

The red wine adds a subtle fruitiness that balances the garlic’s punch, while the brine ensures juiciness even during long cooking. Tip: For extra depth, toast the peppercorns in a dry skillet before adding them to the brine.

Coconut Water and Lime Brine for Chicken Wings

Give your wings a tropical twist with this bright, juicy brine—it tenderizes the meat while adding subtle sweetness and zing.

Ingredients:

• 4 cups coconut water
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup kosher salt
• 2 tbsp honey
• 4 garlic cloves, smashed
• 1 tbsp black peppercorns
• 3 lbs chicken wings

Instructions:

1. In a large pot, combine 4 cups coconut water, 1/2 cup lime juice, 1/4 cup salt, 2 tbsp honey, 4 garlic cloves, and 1 tbsp peppercorns. Bring to a simmer over medium heat, stirring until salt and honey dissolve. Remove from heat and let cool completely.
2. Place chicken wings in a large bowl or resealable bag. Pour cooled brine over wings, ensuring they’re fully submerged. Refrigerate for at least 4 hours (or up to 12 for maximum flavor).
3. Drain wings and pat dry with paper towels. Cook as desired (grill at 375°F for 25–30 minutes, flipping halfway, or bake at 400°F for 40–45 minutes until crispy).

The coconut water keeps the wings incredibly moist, while the lime cuts through richness—perfect for game day or summer cookouts.

Tip: For extra crispiness, let the brined wings air-dry on a rack in the fridge for 1 hour before cooking.

Juniper Berry and Bay Leaf Brine for Venison

This aromatic brine infuses venison with woodsy, herbal notes, tenderizing the meat while adding subtle complexity—perfect for your next wild game feast.

Ingredients:

• 4 cups water
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 1 tbsp black peppercorns
• 2 tsp juniper berries, lightly crushed
• 3 bay leaves
• 2 cloves garlic, smashed
• 1 cup ice cubes

Instructions:

1. In a medium saucepan, combine 4 cups water, 1/4 cup kosher salt, and 2 tbsp brown sugar. Heat over medium, stirring until salt and sugar dissolve (about 3 minutes).
2. Remove from heat. Add 1 tbsp black peppercorns, 2 tsp crushed juniper berries, 3 bay leaves, and 2 smashed garlic cloves. Steep for 15 minutes to bloom flavors.
3. Stir in 1 cup ice cubes to cool brine rapidly (it should be below 40°F before use). Submerge venison completely, then refrigerate for 12–24 hours.

The juniper’s piney brightness and bay leaf’s earthiness create a balanced backbone for gamier cuts, while the sugar rounds out any sharp edges.

Tip: For extra depth, toast the juniper berries in a dry skillet for 30 seconds before crushing.

Brown Sugar and Chili Brine for Ribs

This sweet-and-spicy brine infuses ribs with deep flavor and keeps them juicy—perfect for grilling or smoking.

Ingredients:

• 4 cups water
• 1/2 cup packed dark brown sugar
• 1/4 cup kosher salt
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 rack pork ribs (about 3–4 lbs)

Instructions:

1. In a large pot, combine 4 cups water, 1/2 cup brown sugar, and 1/4 cup salt. Heat over medium, stirring until sugar and salt dissolve (about 3 minutes). Remove from heat.
2. Whisk in 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp black pepper. Let cool to room temperature.
3. Place ribs in a large resealable bag or container. Pour brine over ribs, ensuring they’re fully submerged. Refrigerate for 12–24 hours.
4. Remove ribs, pat dry, and cook as desired (grill, smoke, or bake). Discard brine.

The chili powder’s subtle heat balances the caramel-like sweetness, while the brine guarantees tender meat that pulls clean off the bone.

Tip: For extra smokiness, add 1/2 tsp liquid smoke to the brine before cooling.

Ginger and Lemongrass Brine for Shrimp Skewers

This ginger and lemongrass brine infuses shrimp with bright, citrusy warmth—perfect for grilling or broiling on skewers.

• 1 cup water
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1 lb large shrimp, peeled and deveined

1. In a small saucepan, combine 1 cup water, 1/4 cup rice vinegar, 2 tbsp honey, 1 tbsp grated ginger, lemongrass pieces, 1 tsp salt, and 1/2 tsp red pepper flakes. Bring to a simmer over medium heat, stirring until honey dissolves (about 2 minutes). Remove from heat and let cool completely.
2. Place shrimp in a shallow dish or resealable bag. Pour cooled brine over shrimp, ensuring they’re fully submerged. Refrigerate for 30 minutes (no longer, or the texture will soften).
3. Thread shrimp onto skewers (if using wooden ones, soak in water first). Grill or broil on high for 2–3 minutes per side until opaque and slightly charred.

The brine’s tangy-sweet balance and floral lemongrass notes make these skewers taste like a tropical getaway. Tip: For extra aroma, toss a few leftover lemongrass pieces onto the grill while cooking.

Vanilla and Cinnamon Brine for Holiday Ham

This subtly sweet and warmly spiced brine will give your holiday ham a juicy, aromatic depth—like a cozy hug for your main dish.

Ingredients:

• 1 gallon cold water
• 1 cup kosher salt
• 1 cup packed light brown sugar
• 2 cinnamon sticks
• 1 tbsp whole black peppercorns
• 1 vanilla bean, split lengthwise (or 2 tsp pure vanilla extract)
• 1 orange, thinly sliced (with peel)

Instructions:

1. In a large pot, combine 1 gallon cold water, 1 cup kosher salt, and 1 cup brown sugar. Heat over medium, stirring until salt and sugar dissolve completely, about 3 minutes. Remove from heat.
2. Add 2 cinnamon sticks, 1 tbsp peppercorns, split vanilla bean (or extract), and sliced orange. Let cool to room temperature, then refrigerate until cold (about 2 hours).
3. Submerge your ham in the brine, weighting it down with a plate if needed. Refrigerate for 12–24 hours (no longer, or it’ll get too salty).
4. Remove ham, discard brine, and pat dry before roasting as usual. The vanilla and cinnamon will perfume the meat without overpowering it.

Tip: For extra fragrance, tuck a few extra cinnamon sticks and orange slices around the ham while roasting.

White Wine and Tarragon Brine for Turkey Breast

This aromatic brine infuses turkey breast with bright herbal notes and a hint of citrus—perfect for keeping the meat juicy and flavorful.

Ingredients:

• 4 cups water
• 1 cup dry white wine
• 1/2 cup kosher salt
• 1/4 cup honey
• 1 tbsp black peppercorns
• 4 garlic cloves, smashed
• 1 lemon, thinly sliced
• 3 sprigs fresh tarragon
• 2 bay leaves

Instructions:

1. In a large pot, combine 4 cups water, 1 cup white wine, 1/2 cup kosher salt, and 1/4 cup honey. Bring to a simmer over medium heat, stirring until salt and honey dissolve. Remove from heat.
2. Add 1 tbsp black peppercorns, 4 smashed garlic cloves, 1 sliced lemon, 3 tarragon sprigs, and 2 bay leaves. Let cool completely (about 1 hour).
3. Submerge turkey breast in the brine, refrigerating for 12–24 hours (no longer, or the meat may become overly salty).
4. Before cooking, rinse the turkey thoroughly and pat dry. Roast, grill, or smoke as desired—the brine ensures tenderness even at high heat.

The wine and tarragon create a subtle floral backbone, while the lemon keeps the flavor fresh—no one will guess how simple it is!

Tip: For a quicker brine, halve all ingredients and soak for just 6–8 hours (ideal for thinner cuts).

Sriracha and Honey Brine for Chicken Thighs

This bold brine balances heat and honey for chicken thighs that stay succulent while packing a punch—perfect for grilling or roasting.

Ingredients:

• 4 cups warm water (about 110°F)
• 1/4 cup kosher salt
• 1/4 cup honey
• 3 tbsp Sriracha
• 2 cloves garlic, smashed
• 1 tbsp black peppercorns
• 2 lbs bone-in, skin-on chicken thighs

Instructions:

1. In a large bowl, whisk together warm water, 1/4 cup kosher salt, and 1/4 cup honey until dissolved. Stir in 3 tbsp Sriracha, smashed garlic, and 1 tbsp black peppercorns.
2. Submerge chicken thighs in the brine, ensuring they’re fully covered. Refrigerate for 2–4 hours (no longer, or the texture may turn rubbery).
3. Remove chicken from brine; pat dry with paper towels. Discard brine. Cook as desired (grill at 375°F for 6–7 minutes per side, or roast at 425°F for 25 minutes until internal temp reaches 165°F).

The magic here? The brine’s acidity from Sriracha tenderizes while honey caramelizes into a sticky-sweet crust—no extra glaze needed.

Tip: For extra char, leave thighs skin-side down on the grill undisturbed for the first 5 minutes.

Conclusion

With these 20 flavorful brine recipes, you’re ready to elevate your dishes with juicy, well-seasoned perfection! Whether you’re grilling, roasting, or pickling, there’s a brine here for every craving. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy these tasty tips too. Happy brining!