Brined Chicken Thighs
These brined chicken thighs yield tender juicy meat infused with a seasoned soy sauce blend resting under shatteringly crisp skin.
Servings: 4 servings
Calories: 288kcal
Equipment
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
Brine
- ½ cup Kosher Salt
- 4 cups Water
- ½ cup Kikkoman Soy
- 4 tablespoon Sugar
- 14 Black Peppercorns
- 2 cloves Garlic crushed
Instructions
- Combine all brine ingredients into a saucepan and boil for 10 minutes, or until dissolved.
- Remove saucepan from heat and let cool completely. (It can be placed in refrigerator or freezer for faster cool down)
- Once the brine has cooled pour it into a food safe bag. Add the chicken thighs and seal bag tightly. Place everything in the refrigerator and brine chicken thighs for two hours.
- Remove the chicken andd discard brine after two hours.. Pat the chicken thighs dry with paper towel.
- Heat oil in a skillet and add chicken thighs, skin side down, and sear on medium high heat for roughly 8 minutes, or until skin has crisped and browned.
- Place chicken, skin side up on baking sheet, or oven safe skillet drained of oil, and bake in preheated 450 degree oven for ~10-15 minutes, or until internal temperature reaches 165 degrees.
- Let meat rest for 5 minutes while it cools, and serve.
Notes
Cooking time will vary depending on the size of the chicken thighs, I highly recommend you rely on a kitchen thermometer.
Brining the chicken in a large sealable plastic bag ensures the meat will be fully covered by the brine solution more easily than using a rigid container. Placing a heavy plate on top of the bag will help keep the meat submerged.
Nutrition
Calories: 288kcal | Carbohydrates: 2g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1676mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg