Brining chicken thighs before cooking them can lock in the meat's moisture and keep the pieces from drying out as they are heated. A brine for chicken can be as simple as combining salt with water. However, if you want to give the thighs more flavor, you can add various spices and juices into the brine. Since brining is a lengthy process, plan to begin the cooking process several hours before you cook the chicken thighs.
Step 1
Remove the thawed chicken thighs from the refrigerator. Wash each piece under cool water and set aside.
Step 2
Mix together the water, sugar and salt in a large pot. You can also add extra seasonings, such as garlic powder, thyme or bay leaves.
Step 3
Transfer the brine to a 2-gallon re-sealable plastic bag.
Step 4
Place the chicken thighs into the bag and seal it.
Step 5
Refrigerate the thighs for a minimum of two hours. You should remove the chicken after a maximum of eight hours.
Step 6
Discard the brine and remove the chicken from the plastic bag.
Step 7
Rinse the thighs with cool water and pat them dry with paper towels. The chicken thighs are now ready to be seasoned and cooked.
Tips and Warnings
- Table salt can be used in place of kosher salt. For every 1 ½ cups kosher salt called for in the brine, use 1 cup table salt. You don't need to soak the chicken thighs in the brine overnight. Only large pieces of poultry, like whole turkeys, require brining overnight. After brining, it is typical to roast or grill the chicken thighs. You usually do not fry brined chicken pieces. Chicken is done when its internal temperature reads 180 degrees Fahrenheit on a meat thermometer.
Things You'll Need
- 2-gallon plastic bag
- 6 chicken thighs
- 5 cups water
- 3 tbsp. granulated or brown sugar
- 1/3 cup kosher salt
- Large pot
- Paper towels
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