Chicken is a staple in my kitchen, making an appearance at least once a week—whether it’s a quick stir-fry on a busy Wednesday, a juicy roast on Saturday night, or marinated wings for a lazy Sunday afternoon. Over the years, I’ve discovered a simple yet powerful cooking technique that can take chicken from good to truly outstanding: brining.

I first learned about brining while trying to perfect my Thanksgiving turkey. The transformation was so remarkable that I began brining almost all my poultry, especially chicken. It’s an easy process that yields incredibly juicy, tender, and flavorful meat, elevating even the simplest recipes. Brining is essentially soaking chicken in a saltwater solution, and the science behind it is straightforward yet fascinating. The salt in the brine works to break down some of the proteins in the meat, allowing it to absorb more moisture and seasoning. This results in a bird that stays juicy during cooking, with meat that’s not only tender but also deeply infused with flavor.

There are three main reasons people choose to brine their chicken: first, to lock in juiciness, preventing the common problem of dry, overcooked meat, especially in lean cuts like chicken breasts; second, to enhance flavor, since you can infuse the brine with herbs, spices, sugar, and aromatics like garlic, bay leaves, or rosemary for seasoning that penetrates all the way through; and third, to improve tenderness by breaking down muscle fibers, making each bite more pleasant.

While brining can make a noticeable difference, it’s not strictly necessary for every recipe. If you’re pressed for time or don’t want to add another step, you can certainly skip it and still have tasty results. However, if you have the extra time and want to take your chicken to the next level, brining is worth the effort. The process is simple and becomes second nature once you’ve done it a couple of times. Start by choosing your chicken—anything from a whole bird to specific cuts like breasts, thighs, or wings will work, but the brining time will vary depending on size. Prepare your brine using the basic formula: one cup of salt to one gallon of water. You can add sugar for balance, as well as herbs and spices for extra flavor.

To make the brine, heat about a quarter of the water and dissolve the salt and sugar in it, then mix it with the remaining cold water to cool the solution quickly. Place the chicken in a large, non-reactive container such as glass, stainless steel, or food-grade plastic, then pour the brine over it, making sure it’s fully submerged. Transfer the container to the refrigerator and let the chicken brine for the appropriate amount of time: 8–12 hours for a whole chicken, 1–2 hours for pieces like thighs or drumsticks, and 30 minutes to an hour for boneless breasts. Over-brining can make the meat too salty and affect its texture, so sticking to the recommended times is important. Once the brining is complete, rinse the chicken thoroughly under cold water to remove any excess salt, then pat it dry with paper towels. Drying the skin is especially important if you want it to crisp up nicely during cooking.

From there, you can roast, grill, fry, or bake your chicken as usual, but you’ll notice the difference the moment you cut into it—moist meat that’s seasoned throughout and wonderfully tender. Always use cold water when brining, especially after using hot water to dissolve the salt and sugar, to ensure the chicken stays at a safe temperature and to prevent bacterial growth. If you want to prepare ahead, you can even freeze brined chicken. After brining, simply rinse and dry it, place it in a freezer-safe bag or container, label it with the date, and store it in the freezer. When you’re ready to cook, thaw it in the refrigerator; the freezing process won’t diminish the benefits of the brine.

Brining might seem like a small step, but it’s one that can dramatically improve your chicken dishes. It’s a kitchen hack that works for both weeknight dinners and special occasions, and once you taste the difference, you might find yourself brining almost every time. So the next time you pick up a fresh chicken from the store and have a little extra time, give it a soak in a flavorful brine—you’ll be rewarded with a meal that’s juicy, tender, and packed with flavor from the inside out.