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Lemon Brine Chicken

  • Yield: 8 - 10 1x
  • Category: Lemon Brine Chicken
  • Cuisine: American


Chicken that’s moist and full of flavor


  • 4 quarts water
  • 2/3 cup kosher salt
  • 3 lemons, quartered
  • 1/8 cup dried parsley
  • 4 cloves garlic, crushed
  • 1 small onion, sliced
  • 1/4 teaspoon black pepper
  • 45 pounds chicken, cut up (I used a jumbo package of thighs)


  1. Place water and salt in a large dutch oven, heat just enough to dissolve salt.
  2. Squeeze lemons over the  dutch oven, add the fruit as well as the juice.
  3. Add parsley, onion, garlic, and pepper.
  4. Add chicken to dutch oven.  The water should just cover the chicken.
  5. Cover dutch oven and refrigerate 6 – 8 hours.
  6. Grill or bake as usual.  I used indirect heat on a gas grill for about an hour and then medium direct heat to crisp up the skin.