Quick answer
Kosher salt is best for chicken, especially in a dry brine overnight. Use 3/4 teaspoon per pound under and over the skin for juiciest results.
Key takeaways
- Kosher salt is best for chicken, especially in a dry brine overnight. Use 3/4 teaspoon per pound under and over the skin for juiciest results.
- Kosher salt spreads evenly under chicken skin and through rubs. Its crystal size makes the 3/4 teaspoon per pound measure practical and consistent.
- Loosen the skin, rub kosher salt under and over it at 3/4 tsp per pound, and rest uncovered in the fridge 8 to 24 hours. Pat dry before roasting or grilling.
- Apply kosher salt under the skin and on the surface.
- Use 3/4 teaspoon kosher salt per pound of chicken, split between under-skin and surface.
Dry brine with kosher salt overnight for juiciest results. 3/4 tsp per pound under and over the skin.
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Kosher salt spreads evenly under chicken skin and through rubs. Its crystal size makes the 3/4 teaspoon per pound measure practical and consistent.
Learn more about Kosher Salt →Overnight Dry Brine
Apply kosher salt under the skin and on the surface. Rest on a rack in the fridge overnight. The salt seasons the meat, firms the skin, and helps you get crisp roast chicken.
How Much Salt per Pound
Use 3/4 teaspoon kosher salt per pound of chicken, split between under-skin and surface. A 4-pound bird needs 3 teaspoons total. Weigh if you use a different salt brand.
Whole Bird vs Parts
Whole chickens and bone-in pieces benefit most from overnight dry brining. Boneless breasts need 30 minutes to 2 hours. Thighs tolerate longer salting without drying out.
Salt for Grilled Chicken
Dry brine thighs and drumsticks 4 to 12 hours. Salt breast pieces 1 to 2 hours. Pat dry before grilling to reduce flare-ups and improve browning.
Technique & Tips
Loosen the skin, rub kosher salt under and over it at 3/4 tsp per pound, and rest uncovered in the fridge 8 to 24 hours. Pat dry before roasting or grilling.