Brined Chicken Thighs Recipes

Steps:

• Combine all of the ingredients for the brine in a large pot; add the chicken thighs and refrigerate for at least two to three hours or overnight. Remove the chicken thighs from the brine and pat dry with a paper towel. Heat a large frying pan with 2 tablespoons of olive oil. Add the chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do. When one side is golden gently turn over and cook on the other side. Cooking time should take about 40-45 minutes on the stove-top or you may bake the chicken with a drizzle of olive oil at 350 degrees for about 40-45 minutes.

Steps:

• Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
• Preheat the oven to 425 degrees F.
• Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
• Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.

Steps:

• Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
• Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
• Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
• Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
• Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
• Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
• Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.

Steps:

• Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
• After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
• Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
• When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
• Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
• To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
• Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Steps:

• In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.

Steps:

• Combine the water, salt, and sugar together in a large deep bowl or plastic tub.
• Stir until salt and sugar are dissolved.
• Add the chicken and fully submerge; refrigerate for 2-4 hours to brine.
• Remove the chicken from the brine, rinse and pat dry.
• Grill chicken on direct heat for 5-7 min, turning once or twice until chicken is golden and well-marked from the grill.
• Move the chicken over to the side of the grill to indirect heat and continue to cook until juices run clear, about another 5-7 minute.

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

Steps:

• Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
• Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
• Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
• Time-Saver Tip:
• You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.