Brine Chicken Thighs Recipe
The Brine Chicken Thighs Recipe makes chicken juicy, tender and full of flavor. Brining means soaking the chicken in salt water before cooking.
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.