Grill Your Chicken Right by Doing This First

Ever had chicken that’s been marinating for hours, yet still lacks flavor? You’re not the only one. While marinating helps infuse flavor, the real secret to evenly seasoned chicken is one key ingredient: salt.

It’s not just about sprinkling salt on your chicken right before grilling. To bring out the natural flavors and make your chicken taste its best, try dry brining, a technique loved by both chefs and home cooks alike.

You might know wet brining, where meat soaks in a salty liquid with added herbs and spices. Dry brining, on the other hand, skips the liquid and is much more space-efficient in the fridge. It’s perfect for any chicken dish, whether you're grilling wings or preparing saucy thighs—this simple method ensures the chicken stays flavorful to the very last bite.

How Does Dry Brining Work?

Dry brining enhances flavor by allowing the chicken’s natural moisture to mix with salt. According to Morton Salt, it's best to use a coarse variety of salt for this method. Coarse salt is easier to see and provides a more even coating compared to fine salt. As the salt sits on the chicken, it draws moisture out, similar to salting cucumbers, but instead of the water draining away, it gets reabsorbed. The result is a flavor that’s infused inside the meat, not just on the surface.

Dry brining is perfect for grilling chicken as it doesn’t add extra moisture. It helps keep the skin dry, ensuring a crispy finish, while also intensifying the flavor of your favorite barbecue dry rub.

How to Dry Brine Chicken

Dry brining chicken requires no special tools—everything you need is probably already in your kitchen.

• Chicken: Choose your preferred cut, such as wings, breasts, thighs, or drumsticks. This technique works for boneless, bone-in, skinless, and skin-on chicken. Dry brining also works on whole and spatchcock chicken.
• Salt: Coarse kosher or coarse sea salt works best. 1 tablespoon per 5 pounds of chicken is a good rule of thumb for dry brining, but those sensitive to salt may want to reduce the amount. 
• A vessel for brining: A 9x13-inch baking dish works well because it’s deep enough to safeguard your fridge from raw meat spills and can fit a small-sized chicken. If you’re dry brining wings or multiple pieces of chicken, ensure the pan is big enough for them to lay flat in a single layer. Rimmed baking sheets also work for this. Depending on the amount of chicken you’re cooking, you may need multiple pans.

Begin by placing the chicken in your brining container. Pat it dry with paper towels to remove any excess moisture. You want the chicken to be mostly dry. Sprinkle the salt evenly over all sides, holding the salt about six inches above the chicken. Then, transfer the chicken to the fridge. You can cover it with plastic wrap, or leave it uncovered if you prefer extra crispy skin. Allow the salt to work its magic for 12 to 24 hours—smaller cuts need less time, while a whole chicken benefits from the longer range.

When it's time to cook, do not rinse or wipe off the salt. Season with your favorite salt-free rub, or use a homemade blend, but skip the additional salt. Cook the chicken using your preferred method, whether grilled or another way. The result? Juicy, flavorful chicken with perfectly crispy skin.