We may receive a commission on purchases made from links. Baked, skin-on, bone-in chicken thighs are a marvel for dinner.

He soaks the chicken in the brine for a few hours and up to overnight. Whether you're dry or wet brining, time is key to getting the most out of it. The longer the brine sits with the chicken ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the ... high temperature while the slowpoke legs and thighs continue to cook. At Five Lakes Grill ...

chicken legs and thighs, and I always brine a pork belly before roasting it. There are two ways to brine: a wet brine, and a dry one — which would seem to be self-explanatory. However ...

Basic brine recipe: Combine 4 cups cold water ... Preheat oven to 350°F. Pat chicken thighs dry with paper towels; trim fat and excess skin, leaving enough skin to cover flesh or top side of ...