Cooking Instructions

Prepare your chosen brine according to the recipe, guaranteeing the salt and sugar are fully dissolved. Allow the brine to cool to room temperature before use.

Submerge the chicken thighs in the cooled brine, guaranteeing they're fully covered. Refrigerate and let them brine for 2-6 hours, depending on your flavor preference.

After brining, remove the chicken thighs and pat them dry with paper towels. Discard the brine.

If pan-searing, heat a skillet over medium-high heat and add a little olive oil. Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes.

Transfer the seared chicken thighs to a preheated oven at 400°F and bake for approximately 40 minutes, or until they reach an internal temperature of 165°F.

If grilling, preheat your grill to high heat. Grill the chicken thighs for 1-2 minutes per side until browned and cooked through, reaching the safe internal temperature of 165°F.

For smoking, set your smoker to 225°F and smoke the chicken thighs for about 2 hours, or until they reach the safe internal temperature.

Allow the chicken thighs to rest for a few minutes before serving to retain their juices.

For the best results, consider air drying the brined chicken thighs in the refrigerator for a few hours before cooking. This will enhance the crispiness of the skin.

Additionally, applying a spice rub after brining can add an extra layer of flavor. Always guarantee your chicken reaches an internal temperature of 165°F for safe consumption, and consider finishing off with a quick broil to achieve beautifully crisp skin. Enjoy your deliciously brined chicken thighs!