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Chicken thighs submerged in brine with lemon, garlic, and rosemary.

Brined Chicken Thighs

Brining transforms ordinary chicken thighs into juicy, flavorful, and tender cuts. Learn the simple process that makes every bite restaurant-quality.
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Prep Time 10 minutes
Brining Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 thighs
Course: Preparation
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Basic Brine
  • 1 gallon cold water
  • 1 cup kosher salt preferably Diamond Crystal
  • 1 cup brown sugar
Optional Flavor Boosters
  • 3 cloves garlic crushed
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 lemon sliced

Equipment

  • Non-reactive container
  • Measuring Cups
  • Large spoon
  • Paper Towels

Method
 

  1. In a large non-reactive container, combine 1 gallon of cold water with 1 cup kosher salt and 1 cup brown sugar. Stir until fully dissolved.
  2. Add optional flavor boosters such as crushed garlic, peppercorns, bay leaves, rosemary, or lemon slices.
  3. Place 8 chicken thighs in the container, making sure they are completely submerged in the brine.
  4. Cover and refrigerate for 30 minutes to 1 hour. Do not exceed 2 hours to avoid over-salting.
  5. Remove chicken from brine and pat thoroughly dry with paper towels. Do not rinse.
  6. Proceed to cook your chicken using your preferred method: grill, roast, or pan-sear.

Notes

Brining chicken thighs is simple and adaptable. You can adjust for dietary needs by reducing salt, using sugar alternatives, or adding different herbs. Always discard used brine and keep everything cold for safety.