Herb Spicy Lemon Brine

Prep Time
Cook Time
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"Perfect with chicken, lamb, or pork. Now, you can always switch out lemon and use orange instead; and, you can use a variety of herbs. I tend to use what is available and in season. Brining times can be from 2 hours for boneless cuts; up to overnight, for pork loins, leg of lamb, or whole chickens. Prep time does not include time for the protein to brine."

Original is 1 serving


  • Serving Size: 1 (1618.9 g)
  • Calories 338.5
  • Total Fat - 2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 29919.9 mg
  • Total Carbohydrate - 86.2 g
  • Dietary Fiber - 8.8 g
  • Sugars - 58.6 g
  • Protein - 6.1 g
  • Calcium - 184.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 123.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Base ... Add the tap water to a bowl, along with the salt and sugar; and, mix until everything is dissolved. It should only take a couple of minutes. Now, you can also do this in a pot on the stove top; but, the hot tap water works just as well in my opinion.

Step 2

Herbs ... I like to cut the sprigs in smaller pieces, and rub them together between my hands - this wakes up the herbs. You can really add any herbs you like; there is no right or wrong mix.

Step 3

Flavors ... Once the salt and sugar are dissolved; add the ice to cool. Then, add all the other ingredients.

Step 4

Protein ... I like to use a ziploc bag to brine my protein. But, you can always use a glass (non-reactive [metal]) bowl or pan too. Add your chicken, pork, or lamb to the bag (pan or bowl); and, toss so it is well mixed with the brine. Seal, the bag; or, cover with bowl or pan with plastic wrap - then, refrigerate in the coldest part of your refrigerator.

Step 5

Brine ... Two (2) hours for boneless pieces, 4 hours for bone in; and, overnight for larger pieces (i.e., a whole chicken or pork loin). Once brined; rinse well, pat dry - and, cook using your favorite recipe.

Step 6



No special items needed.

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