Chicken Salt Brine & Orange Sauce


In the last few posts I have posted about brining and marinating so now I will add a light sauce after a salt brine. Brining with a salt brine is my absolute favorite flavor. I wish you could taste the way this whole chicken turned out…amazing! My husband gets all of the credit from brining to cooking (he smoked it) to the orange sauce. This was the moistest and most tender chicken ever! You can cook this anyway you prefer such as the grill, oven, smoker…etc just make sure the thickest part of the chicken is 165 degrees before eating.

Source: Championship BBQ Secrets For Real Smoked Food (Book)



Brine Ingredients

Since my husband made this chicken in itโ€™s entirety I

do not have pictures of all the steps.

The ingredients of the orange sauce will be in the recipe card below.



Boil the water, add the sugar and salt stirring until it is dissolved, let cool.

Put the whole chicken in a large ziploc bag and pour the brine into the bag.

Refrigerate overnight.



Cook using your preferred method such as bake, grill, smoke…etc

until the thickest part of the chicken is 165 degrees.

Brush on the orange sauce halfway through cooking and every 20 minutes thereafter.

Let the chicken rest 10 minutes before slicing.

Store leftovers in the refrigerator….if there are any!


Chicken Salt Brine & Orange Sauce




  • 4 cups water
  • 2 cups Kosher salt
  • 1 cup granulated sugar


  • 6 Tbsp honey
  • 3 Tbsp soy sauce
  • 3 Tbsp ketchup
  • 1/2 tsp Kosher salt
  • 3 Tbsp Worcestershire sauce
  • 3 Tbsp orange juice
  • 2 tsp dry mustard
  • 1 pinch black pepper



  1. In a medium bowl mix all of the ingredients. Brush on the whole chicken as per the directions below.


  1. In a medium saucepan over medium heat, boil the water.
  2. Add the salt and sugar to the water and stir until dissolved.
  3. Remove from the heat and let the brine sit until room temperature.
  4. Place the whole chicken (discard the innards) into a large ziploc bag. Pour the brine into the bag. Squeeze the air out of the bag.
  5. Place in the refrigerator overnight.
  6. Remove the chicken from the bag and rinse off the chicken.
  7. Place the chicken in a pan and cook using your preferred method such as bake, grill, smoke….etc until the thickest part of the chicken is 165 degrees.
  8. Once the chicken has cooked halfway through, start brushing on the orange sauce every 20 minutes until the chicken is done.
  9. Let the chicken rest for 10 minutes before slicing.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.