The Best Salt to Use to Brine Chicken: A Complete Guide

Brining chicken is one of the most effective ways to ensure juicy, flavorful meat. Whether you’re roasting a whole bird or preparing chicken breasts for grilling, brining helps retain moisture and enhances taste. But not all salts are created equal. The type of salt you use in your brine can significantly affect the outcome of your dish. In this article, we’ll explore the different kinds of salt, which one is best for brining chicken, how they behave in a brine, and how to use them effectively.

What Is Brining?

Brining is a process of soaking meat in a saltwater solution to improve its moisture retention and flavor. The salt in the brine denatures the proteins in the meat, causing them to unwind and form a matrix that traps water. This helps the chicken stay juicy even after cooking. A typical wet brine includes:

• Water

• Salt

• Optional sugar, herbs, spices, and aromatics

Salt is the key component, and choosing the right one can make all the difference.

Why the Type of Salt Matters for Brining?

Salt is more than just sodium chloride. Different types of salt have different crystal sizes, mineral content, and density. These differences affect:

• How much salt you need (by volume)

• How quickly the salt dissolves

• How clean or “salty” the brine tastes

• The final flavor of the meat

For example, 1 tablespoon of table salt is not equal to 1 tablespoon of kosher salt in terms of actual saltiness (sodium content), due to their different crystal sizes.

1. Kosher Salt – The Gold Standard for Brining Chicken

Best Overall

Kosher salt is widely regarded as the best salt for brining chicken. It has large, coarse flakes that dissolve easily and are easy to measure and control. It’s also free from additives like anti-caking agents or iodine, which can impart bitter or metallic flavors.

Popular brands:

• Diamond Crystal: Very light and airy; dissolves quickly and is ideal for delicate control over seasoning

• Morton: Denser than Diamond Crystal, so you’ll need to adjust the amount used

Pros:

• Dissolves quickly in water

• No additives

• Easy to measure by hand

• Clean, pure salt taste

Cons:

• Volume measurements differ between brands due to flake size

How to use:

• If using Diamond Crystal, use about 1/2 cup per 1 gallon of water

• If using Morton Kosher Salt, reduce to 1/3 cup per 1 gallon of water because it’s denser

2. Sea Salt – A Good Natural Option for Brining Chicken

Best for Clean Flavor and Natural Minerals

Sea salt is made by evaporating seawater and usually comes in fine or coarse crystals. It’s often less processed and contains trace minerals like magnesium and calcium, which can subtly influence the flavor of the brine.

Pros:

• Natural and minimally processed

• Contains trace minerals

• Clean, oceanic taste

Cons:

• More expensive than kosher salt

• Crystal size and saltiness vary by brand

• Can take longer to dissolve

How to use:

• If using fine sea salt, use the same amount as table salt (1/4 cup per gallon of water)

• If using coarse sea salt, start with 1/3 cup per gallon and adjust as needed

Note: Always dissolve sea salt completely in warm water before brining.

3. Table Salt – Use with Caution

Best if You Have Nothing Else to brine chicken.

Table salt is the most common household salt, made of fine granules and often iodized. While it can be used in a brine, it’s not the best choice due to its additives and high density.

Pros:

• Readily available

• Inexpensive

Cons:

• Often contains iodine and anti-caking agents

• Can impart metallic or bitter flavors

• Easy to over-salt due to fine grain

How to use:

• Use 1/4 cup per gallon of water

• Make sure to dissolve thoroughly and avoid using if you’re brining for more than 8 hours

Tip: Choose non-iodized table salt if you must use it.

4. Himalayan Pink Salt – Aesthetic but Impractical

Best for Finishing, Not Brining

Himalayan pink salt is mined from ancient sea salt deposits in Pakistan and contains trace minerals that give it its rosy hue. While it’s beautiful and tasty as a finishing salt, it’s not cost-effective or practical for brining large cuts of chicken.

Pros:

• Rich in minerals

• Visually appealing

• Milder taste

Cons:

• Expensive

• Doesn’t dissolve quickly

• Color is lost in brine

How to use:

• If using finely ground Himalayan salt, use about 1/4 cup per gallon

• For large crystals, grind or crush before using

Verdict: Save this for sprinkling on cooked meat instead of using it in brine.

5. Pickling Salt – Pure and Potent

Best for Clean Chicken Brines

Pickling salt is pure sodium chloride with no additives. It’s designed to dissolve easily in water, making it an excellent choice for brining—though it’s harder to find in some supermarkets.

Pros:

• No iodine or anti-caking agents

• Dissolves quickly

• Clean flavor

Cons:

• Less commonly available

• Fine texture makes it easy to overuse

How to use:

• Use 1/4 cup per gallon of water

Salt Measurement Tips: Weight vs Volume

Because different salts have different densities, measuring by weight (grams) rather than volume (cups or tablespoons) ensures consistency.

General brine guideline by weight:

• 40 grams of salt per 1 liter (about 4 cups) of water

This is approximately 3.3% salinity, a standard for brining poultry.

Use a kitchen scale for best results, especially if switching between salt types.

Bonus: Wet vs Dry Brining – Does the Salt Type Matter?

In dry brining, salt is rubbed directly onto the chicken without water. Kosher salt is again the best choice because its large flakes distribute evenly and stick well to the surface.

For wet brining, any salt that dissolves cleanly and doesn’t introduce off-flavors can be used—but kosher salt remains the top recommendation.

Quick Brine Recipe for Chicken (1 Gallon Water)

1. 1/2 cup Diamond Crystal Kosher Salt (or 1/3 cup Morton)
2. Optional: 1/4 cup sugar (for a touch of sweetness)
3. Optional herbs: bay leaves, peppercorns, garlic, thyme
4. Dissolve all ingredients in warm water
5. Cool completely before submerging chicken

Brine time:

• Whole chicken: 8–12 hours

• Bone-in pieces: 4–6 hours

• Boneless breasts: 1–2 hours

Brining is a simple yet transformative step in cooking chicken, and using the right salt is key. With the proper salt, you’ll elevate your chicken from basic to juicy and flavorful every time.

Final Verdict: What’s the Best Salt to Brine Chicken?

Avoid: Iodized table salt and decorative salts like Himalayan pink for serious brining.