Kikkoman Savory Chicken Brine #JuicyBirdProject


Kikkoman is a family favorite in my house.  In fact, I once purchase a different brand of soy sauce, only to be reprimanded by my husband.  Our house is to be a Kikkoman house only.   My guys takes his soy sauce very seriously;)

While I have used Kikkoman for many years, I had never tried it to brine anything.  And actually I had never brined at all.  I had heard good things about brining for many years.  I don’t know why I didn’t try it earlier.  I guess it just never made it on my “to-do” list.  But when I was presented with a Kikkoman Chicken Brining Challenge, I knew it was time to break out the soy sauce.

Brining is very easy.  Think of it as a salty marinade:)  The problem can be finding a container big enough to hold a chicken and one gallon of water.  I have a very large bowl that I used for my bird.  It does take up massive space in the refrigerator so I would keep that in mind.   I soaked my chicken overnight, but I’m going to spare you the pictures.  Raw chicken looks so unappetizing.  If it didn’t taste so good cooked, I’m sure I’d want nothing to do with it!

Kikkoman Recipe Savory Chicken Brine

5-6 lb chicken

1 gallon cold water

3/4 cup Kikkoman Soy Sauce

3/4 cup kosher salt

3/4 cup sugar

1 TBSP dried sage

1 TBSP dried celery seed

1/2 TBSP dried thyme


Remove giblets from chicken cavity, rinse chicken inside and out.  In a large stock pot or container mix water and ingredients, stir well until the sugar and salt are dissolved.  Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.  Remove chicken from the brine and rinse well inside and out.  Sprinkle with 3 TBSP of seasoned salt and bake the chicken at 400 degrees for 45 minutes or until 165 degrees.

As you can see, the chicken looks divine.  And I can personally attest that it smelled wonderful!  What I immediately noticed upon removing this bird from the oven is that it appeared to be juicier than others chickens I’ve cooked.  Look at all the juicy goodness at the bottom of the plate.

I even cut off a section of the breast and set it aside.  In a few moments there was a pool of juice under the breast pieces. I was really amazed by this, as traditionally chicken breast meat can get dried out in the oven quite easily.

I found the bird to be quite tasty.  Contrary to what some might think, the bird does not taste salty:)  The salt is essentially washed away and instead it is the juiciness of the bird that remains.   I am not generally inclined to cook an entire bird- it’s too much work!  But when I do, I am likely to try this recipe once again.  That is if I have enough soy sauce left in my house, my husband uses it like water sometimes!:)

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I received the above mentioned product for review purposes through my connection with Smiley360, all opinions expressed are my own.


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