Perfectly Brined and Crispy Skinned Chicken Thighs Recipe

Introduction

Brining chicken thighs is a simple technique that locks in moisture and boosts flavor, resulting in tender, juicy meat with crispy skin. This easy brine recipe transforms ordinary chicken into a deliciously savory dish ready for roasting or grilling.

Ingredients

• 4 pounds bone-in, skin-on chicken thighs
• 4 cups water
• 0.5 cup kosher salt
• 0.25 cup brown sugar
• 2 cloves garlic, smashed
• 1 bay leaf
• 5 black peppercorns

Instructions

1. Step 1: In a medium saucepan, combine 2 cups of water, kosher salt, brown sugar, smashed garlic, bay leaf, and black peppercorns. Heat over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool slightly.
2. Step 2: In a large bowl or container, mix the cooled brine with the remaining 2 cups of cold water. Stir well to combine.
3. Step 3: Add the chicken thighs to the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, but no longer than 12 hours.
4. Step 4: Remove the chicken from the brine and pat thoroughly dry with paper towels to ensure crispy skin.
5. Step 5: Preheat your oven or grill to 400°F (200°C).
6. Step 6: Season the chicken thighs with additional salt and pepper if desired. Place them on a baking sheet or grill grate.
7. Step 7: Bake or grill the chicken for 30-35 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
8. Step 8: Let the chicken rest for 5-10 minutes before serving for best juiciness.

Tips & Variations

• For extra flavor, add herbs like thyme or rosemary to the brine.
• If you want a sweeter brine, increase the brown sugar slightly, but keep the salt constant for safety.
• Patting the chicken completely dry before cooking is key to achieving crispy skin.
• You can also finish the chicken under a broiler for 2-3 minutes to crisp up the skin further if needed.

Storage

Store cooked chicken thighs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or on the stovetop to maintain crisp skin, or microwave covered for convenience though the skin will soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long should I brine chicken thighs?

Brining for at least 4 hours is effective, but overnight (up to 12 hours) gives the best flavor and juiciness without over-salting.

Can I use this brine recipe for other cuts of chicken?

Yes, this brine works well for similar bone-in, skin-on chicken cuts like drumsticks or breasts, adjusting brining time depending on thickness.

Perfectly Brined and Crispy Skinned Chicken Thighs Recipe

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This recipe guides you through the process of brining bone-in, skin-on chicken thighs to enhance their flavor and juiciness, followed by roasting or grilling to achieve perfectly crispy skin and tender meat. The brine, made with kosher salt, brown sugar, garlic, bay leaf, and peppercorns, seasons the chicken deeply, while the final cooking step ensures a golden-brown finish.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 4 hours 45 minutes to 12 hours 50 minutes (including brining)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 pounds bone-in, skin-on chicken thighs

Brine

• 4 cups water
• 0.5 cup kosher salt
• 0.25 cup brown sugar
• 2 cloves garlic, smashed
• 1 bay leaf
• 5 black peppercorns

Instructions

1. Prepare the brine: In a medium saucepan, combine 2 cups of water, kosher salt, brown sugar, smashed garlic, bay leaf, and black peppercorns. Heat over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Remove from heat and allow the mixture to cool slightly.
2. Combine and cool the brine: In a large bowl or container, mix the cooled brine with the remaining 2 cups of cold water. Stir well to ensure even temperature and concentration.
3. Brine the chicken: Submerge the chicken thighs completely in the brine. Cover the container and place it in the refrigerator for at least 4 hours, preferably overnight, up to 12 hours for best results.
4. Dry the chicken: Remove the chicken thighs from the brine and pat them very dry with paper towels. This step is essential for achieving crispy skin during cooking.
5. Preheat cooking equipment: Preheat your oven or grill to 400°F (200°C) to prepare for roasting or grilling the chicken.
6. Season the chicken: Lightly season the chicken thighs with additional salt and pepper if desired, enhancing the flavors post-brine.
7. Cook the chicken: Place the chicken thighs on a baking sheet if using an oven, or directly on a grill grate if grilling. Cook for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin turns golden brown and crispy.
8. Rest the chicken: Remove the chicken from the heat source and let it rest for 5-10 minutes. This allows juices to redistribute and results in moist, tender meat.

Notes

• Do not skip patting the chicken dry before cooking to ensure crispy skin.
• The brining time can vary; a minimum of 4 hours is needed, but overnight brining yields the best flavor and juiciness.
• If grilling, monitor the heat to avoid burning the skin while ensuring the chicken cooks through.
• Use a meat thermometer to verify the chicken is cooked to a safe internal temperature of 165°F (74°C).

Keywords: brine chicken thighs, crispy chicken thighs, roasted chicken, juicy chicken recipe, oven baked chicken, grilled chicken thighs