Perfectly Brined and Crispy Skinned Chicken Thighs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat cooking equipment: Preheat your oven or grill to 400°F (200°C) to prepare for roasting or grilling the chicken.
- Season the chicken: Lightly season the chicken thighs with additional salt and pepper if desired, enhancing the flavors post-brine.
- 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.
- 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
