Basic Brine Recipe for Chicken Thighs
🧂 Basic Brine Recipe for Chicken Thighs
Ingredients (for 4-6 bone-in, skin-on thighs):
- 4 cups (1 quart) cold water
- 1/4 cup kosher salt
- 2 tbsp sugar (optional, for browning and flavor)
- 2 cloves garlic, smashed
- 1 bay leaf (optional)
- 1 tsp black peppercorns
- Optional: fresh herbs like rosemary or thyme, or a splash of lemon juice
Instructions:
- Mix the Brine: In a bowl or pot, stir salt and sugar into the water until dissolved. Add other seasonings.
- Brine the Chicken: Submerge chicken thighs in the brine. Cover and refrigerate for
1 to 4 hours (not longer or it may get too salty).
- Rinse and Dry: Remove chicken, rinse lightly, and
pat dry thoroughly with paper towels.
- Season & Cook: Season with salt-free or low-salt seasoning (brining already added salt). Cook as desired:
🔥 Cooking Options:
Oven-Roasted (Crispy Skin)
- Preheat oven to 425°F (220°C).
- Place the thighs skin-side up on a rack or foil-lined sheet.
- Roast for
35–45 minutes until internal temp hits
175°F (80°C) and skin is crisp.
Pan-Seared + Oven
- Sear the thighs skin-side down in a hot oven-safe skillet with a bit of oil until golden (about 5 min).
- Flip and transfer to a 400°F (200°C) oven for
15–20 min.
Grilled
- Preheat grill to medium-high.
- Grill thighs 6–7 minutes per side, closing lid when not turning, until they reach temp.
Let me know if you want a flavored version like spicy, lemon-herb, or Asian-inspired brine!