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Brined Chicken Thighs


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Rate this recipe 3.9/5 (29 Votes)


  • For the Brine:
  • 8 chicken thighs
  • Olive oil
  • 4 cups water
  • 3 tbs. salt
  • 1 tbs. ground black pepper
  • 2 bay leaves
  • 2 cloves garlic
  • 1 tsp. paprika
  • 1 tbs. lemon juice
  • 1 tsp. vinegar


Preparation time 5mins
Cooking time 45mins
Adapted from


Step 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.

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.


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