Ingredients
- 2 quarts Water
- 1/3 cup Kosher salt
- 1/2 jar Mölli Oaxaca Marinade
Directions
- Pour the water into a container that is twice the volume of the water. Pour in the salt and Oaxaca marinade. Stir until the salt and Oaxaca marinade have dissolved.
- Place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. This recipe is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts. Provecho!
