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
- 4 chicken thighs
- 1 tablespoon olive oil
- ½ cup Kosher Salt
- 4 cups Water
- ½ cup Kikkoman Soy
- 4 tablespoon Sugar
- 14 Black Peppercorns
- 2 cloves Garlic crushed
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.
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.
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