Thrill of the Grill is Now Open!

RECIPE: Crispy-Skin Brined Chicken

February 10, 2021

Amazing flavor. Extra juiciness. Crispy, salty skin. What more do you want from your pasture raised whole chicken? Follow these easy tips for brining perfection.



  • 1 C kosher salt
  • 2 C molasses, brown sugar, or sweetener of your choice (optional)


  • Large container to hold chicken and brine
  • Meat thermometer


  1. In a sauce pan, add salt, sweetener and 2 cups of water. Heat and stir until dissolved.
  2. Rinse whole chicken, remove giblets, and place in large container.
  3. Add salt solution and additional cold water to cover chicken.
  4. Put container in refrigerator and allow to soak 1 hr per pound. Example: a 4 lb chicken will soak 4 hours.
  5. After soaking, remove from brine and pat skin thoroughly dry. Place on a plate in refrigerator for 1 hour, allowing skin to dry further.
  6. Cook according to your favorite method. We love rotisserie, or you can try these never-fail roasting instructions.-->Click here
  7. Aim for an internal temperature of about 155°F. Remove from heat and allow to rest 10 min.
  8. Enjoy every juicy bite! The extra crispy skin is a family favorite.

Don't overcook your amazing, pasture-raised chicken!

We recommend using a meat thermometer to know the exact internal temperature of your upcoming meal. Avoid ruin and dry breast meat by nailing the internal temperature.

With pasture raised chicken, you are aiming for an internal temperature of about 155°F.

Brining tends to cause the meat to cook faster than usual so be ready to remove from heat.

Allow the bird to rest for 10 min after removing from heat. The chicken will continue to cook internally reaching 165°F.

If you want more details about how to roast your chicken after it has cooked, try this Never Fail Roasted Whole Chicken recipe. It’s divine every time.

-->Click to view Never Fail Roasted Chicken recipe

Need help with carving that beautiful bird when it comes out of the oven? Watch this 6 1/2 min. how-to video that shows you the 3 simple steps you need to know.

Eileen Napier

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