Brined Chicken Thighs



  • 8 chicken thighs
  • olive oil
  • 4 cups water
  • 3 tablespoons salt
  • 1 tablespoon ground black pepper
  • 2 bay leaves
  • 2 cloves garlic
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar
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    1. 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.
    2. Remove the chicken thighs from the brine and pat dry with a paper towel.
    3. 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.
    4. When one side is golden gently turn over and cook on the other side.
    5. 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.
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