Brown sugar–brined chicken

Total Time
8 hr 45 min
10 min
35 min
Starting with a cut-up chicken instead of a whole bird makes brining so easy—and the results are so flavorful and moist—that you might make a habit of it!



4 cup(s), cold

packed light brown sugar

3 tsp

kosher salt

2 tsp

raw skinless boneless light and dark meat

1¾ pound(s), (1 whole cut-up chicken, about 3 1/2-pounds)

uncooked onion(s)

1 small, thinly sliced

garlic clove(s)

4 medium clove(s), chopped

bay leaf

3 leaf/leaves


2 tsp, whole

cooking spray

1 spray(s)


  1. 1 Combine water, brown sugar, and salt in large bowl; whisk until salt and sugar dissolve.
  2. 2 Place chicken, onion, garlic, bay leaves, and peppercorns in large heavy-duty zip-close plastic bag. Add water mixture. Squeeze out air and seal bag; turn to coat chicken. Place bag inside large bowl. Refrigerate at least 8 hours or up to 12 hours. Remove chicken from brining solution and pat dry. Discard brining solution.
  3. 3 Spray ridged grill pan with nonstick spray and set over medium heat.
  4. 4 Place chicken in pan and grill, turning occasionally, until chicken is cooked through, 30–35 minutes. Remove skin before eating.
  5. Serving size: 1/6 of chicken

A happier, healthier you starts here