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Hog Brined Chicken

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Hog Brined Chicken

When the hardest part of the recipe is finding room in the fridge for the meat to marinate overnight, you know your dinner is a winner!


  • 1 cup Stuart’s Spices House Hog Rub
  • 8-9 cups water
  • 4-8 pieces of chicken, can use breasts, quartered chicken, or boneless thighs
  • Optional: 1 tablespoon Stuart’s Spices Oregano


  1. In a large pot, combine the water and Stuart’s House Hog Rub
  2. Stir to dissolve most of the rub
  3. When the rub is mostly dissolved, completely submerge the chicken in the brine
  4. Cover and refrigerate overnight or for a full day
  5. After the chicken has marinated for 12-24 hours, remove the chicken pieces and cook with one of the two following methods:
  6. Bake at 350° for 35 minutes or grill over medium high heat until chicken is cooked, about 30 minutes


Not only does the overnight marinade process provide time for all the flavors to seep into the chicken, it also fills the chicken with fluids to keep it moist while cooking. Leaving the chicken in the brine for 12-24 hours will reward the patient chef with flavor packed, juicy chicken.