Real Recipes From Real Home Cooks ®

brined chicken thighs

★★★★★ 2
a recipe by
Catherine Cappiello Pappas
Amityville, NY

Brining chicken thighs is a juicy and tender way to serve up chicken at your next dinner party!

Blue Ribbon Recipe

These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses flavor. The dark meat is very tender. An easy and tasty way to cook chicken thighs.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 5 Min
cook time 40 Min
method Bake

Ingredients For brined chicken thighs

  • 8
    chicken thighs
  • olive oil
  • 4 c
  • 3 Tbsp
  • 1 Tbsp
    ground black pepper
  • 2
    bay leaves
  • 2 clove
  • 1 tsp
  • 1 Tbsp
    lemon juice
  • 1 tsp
    white vinegar

How To Make brined chicken thighs

  • Brine ingredients in a pot.
    Combine all of the ingredients for the brine in a large pot.
  • Chicken thighs added to the brine.
    Add the chicken thighs and refrigerate for at least two to three hours or overnight.
  • Drying brined chicken thighs.
    Remove the chicken thighs from the brine and pat dry with a paper towel.
  • Frying chicken thighs in a skillet.
    Heat a large frying pan with 2 tablespoons of olive oil. On medium heat, add 2 to 3 chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do.
  • Frying second side of the chicken thighs.
    Cook smooth side down for 5 minutes. When one side is golden, gently turn over and cook on the other side for 6 minutes.
  • Pan-fried chicken thighs resting.
    Cooking time should take about 40-45 minutes on the stovetop or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.