Cajun Brine

I absolutely love brining my meat. It makes it come out so juicy and delicious. I didn’t really use brines until a few years ago. We had my niece and her husband visit, and he really wanted to cook for us. 

He brought a pork loin, which we knew could turn out really dry, so we never really cooked that cut of meat. But he had a delicious brine and assured us that it would not turn out dry. And boy was he right. It was delicious and juicy. 

That is when I started to play with my own brines. And of course, being a southern girl,I started with a Cajun brine. 

This brine is perfect for someone wanting a little spice but not so overpowering. I typically use a turkey breast (I cook this every week!), but chicken breasts and maybe even a pork tenderloin would work. 

This makes for the perfect protein meal prep. I use my brined turkey for salads, quinoa bowls and sometimes I just enjoy the meat with a veggie and carb side. 

Once you try this brine, I promise you it will be a regular meal on your menu. 

Cajun Brine

This is a brine for your protein. It works best with chicken breasts, turkey breasts or turkey breast cutlets.
5 from 1 vote
Prep Time 10 minutes
4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Cajun
Servings 1 brine


  • 1 large bowl
  • 1 large piece of foil this will be to cover the bowl once you are done


  • 4 quarts warm water
  • 1 cup kosher or sea salt
  • 1/4 cup lemon juice
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp red pepper flakes
  • 1 tbsp minced garlic


  • Add warm water, enough to dissolve the salt to the bowl
  • Add salt and lemon juice and stir until salt is dissolved
  • Add your protien of choice to the bowl
  • Add paprika, black pepper, red pepper flakes and minced garlic and stir
  • Cover with foil and refrigerate for 4 hours


You can half the recipe and it still works great! I have also added cayenne pepper instead of red pepper flakes to make it a bit spicier. 
Keyword brine, cajun cuisine

3 thoughts on “Cajun Brine

  1. 5 stars
    I halved the recipe for the brine. I used it for pork and chicken breasts. Both turned out fantastic. So flavorful. Took the guess work out of seasoning. I didn’t want the spice so I didn’t use the red pepper flakes. Hands down the best brine I’ve used.

  2. Used this brine for the first time this last weekend with a whole chicken. It provided so much flavor to the chicken and it was very moist.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating