The Brine Chicken Thighs Recipe makes chicken juicy, tender and full of flavor. Brining means soaking the chicken in salt water before cooking.
This simple step helps the meat stay moist and tasty, even after grilling, baking or frying. The best part? It’s super easy! You only need a few ingredients and a bit of time.
Once you try this method, you’ll never want to skip brining again. Let’s learn how to make Brine Chicken Thighs that are flavorful and soft every time.
When I First Tried Brine Chicken Thighs Recipe
I first tried this recipe when my grilled chicken kept turning out dry. A friend told me to brine it first — and wow! The difference was amazing.
The chicken was juicy, full of flavor and cooked perfectly. Now, I brine my chicken thighs every time before cooking.
Recipe Card Info
- Recipe Name: Brine Chicken Thighs Recipe
- Servings: 4
- Prep Time: 10 mins
- Brining Time: 4–6 hours
- Cook Time: 25 mins
- Total Time: 6 hrs 35 mins
- Course: Main Course
- Cuisine: American
- Calories: 280 kcal per serving
Equipment List
- Large bowl or pot
- Measuring cups
- Spoon or whisk
- Paper towels
- Plastic wrap or lid
Ingredients You Need for Brine Chicken Thighs Recipe
- 4 chicken thighs (bone-in or boneless)
- 4 cups water
- 1/4 cup salt
- 2 tbsp sugar
- 1 tsp black peppercorns
- 2 cloves garlic (crushed)
- 1 bay leaf (optional)
- Fresh herbs like thyme or rosemary (optional)
Instructions
1. Make the Brine
In a large bowl, mix water, salt, and sugar. Stir until fully dissolved.
2. Add Flavor
Add peppercorns, garlic, bay leaf, and herbs if you like. These add aroma and taste.
3. Submerge the Chicken
Place chicken thighs in the bowl. Make sure they are fully covered by the brine.
4. Cover and Chill
Cover the bowl with plastic wrap and place it in the fridge for 4–6 hours. For more flavor, you can leave it up to 12 hours.
5. Remove and Rinse
Take out the chicken from the brine. Rinse each piece under cold water to remove extra salt. Pat dry with paper towels.
6. Cook the Chicken
You can bake, grill, or pan-fry the chicken. Cook until the internal temperature reaches 165°F (74°C).
7. Rest Before Serving
Let the chicken rest for 5 minutes before cutting. This keeps the juices inside.
Recipe Tips
- Don’t brine for more than 12 hours, or the chicken may get too salty.
- Always rinse the chicken after brining.
- Add a bit of lemon juice or vinegar to the brine for a fresh taste.
- Use cold water so the chicken stays safe while brining.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 27g |
| Fat | 18g |
| Carbohydrates | 2g |
| Sugar | 1g |
| Sodium | 850mg |
Serving Suggestions
- Serve with mashed potatoes or roasted vegetables.
- Add a drizzle of honey or BBQ sauce for sweetness.
- Pair with rice or salad for a light meal.
- Great for sandwiches and wraps too!
Storage and Reheating Tips
Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat or in the oven at 350°F for 10 minutes. Avoid microwaving for too long—it can dry out the meat.
FAQs about Brine Chicken Thighs Recipe
1. Can I use this brine for chicken breasts?
Yes! It works great for any cut of chicken.
2. Should I use warm or cold water?
Use cold water so the chicken stays safe and fresh.
3. Can I add other spices?
Yes! Try paprika, chili flakes, or onion powder for more flavor.
4. How long should I brine chicken thighs?
At least 4 hours, but not more than 12.
5. Can I reuse the brine?
No, always discard the used brine for safety reasons.
Conclusion
The Brine Chicken Thighs Recipe is a game changer. It makes chicken moist, juicy, and packed with flavor.
Whether you bake, grill or fry them, this simple brining method guarantees tender, delicious results every time. Try it once and it’ll become your go-to trick for perfect chicken!
Extra Wonderful Recipes
- Bahama Breeze Jerk Chicken Pasta Recipe
- Sweet Baby Ray’s Crockpot Chicken Recipe
- Chicken Tortellini Crock Pot Recipe
- Loaded Chicken Potato Bake Recipe
Brine Chicken Thighs Recipe
Ingredients
- 4 chicken thighs bone-in or boneless
- 4 cups water
- 1/4 cup salt
- 2 tbsp sugar
- 1 tsp black peppercorns
- 2 cloves garlic crushed
- 1 bay leaf optional
- Fresh herbs like thyme or rosemary optional
Instructions
Make the Brine
- In a large bowl, mix water, salt, and sugar. Stir until fully dissolved.
Add Flavor
- Add peppercorns, garlic, bay leaf, and herbs if you like. These add aroma and taste.
Submerge the Chicken
- Place chicken thighs in the bowl. Make sure they are fully covered by the brine.
Cover and Chill
- Cover the bowl with plastic wrap and place it in the fridge for 4–6 hours. For more flavor, you can leave it up to 12 hours.
Remove and Rinse
- Take out the chicken from the brine. Rinse each piece under cold water to remove extra salt. Pat dry with paper towels.
Cook the Chicken
- You can bake, grill, or pan-fry the chicken. Cook until the internal temperature reaches 165°F (74°C).
Rest Before Serving
- Let the chicken rest for 5 minutes before cutting. This keeps the juices inside.
Notes
- Don’t brine for more than 12 hours, or the chicken may get too salty.
- Always rinse the chicken after brining.
- Add a bit of lemon juice or vinegar to the brine for a fresh taste.
- Use cold water so the chicken stays safe while brining.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
