I love chicken and would choose it over any type of meat any time, any day. But sometimes, the fine line between my risking salmonella and chewing something like leather is a hard spot to find.
The solution to moist chicken meat? Brining! Chicken and other types of meat with less fat such as turkey and pork benefit from brining as the process permeates the meat with flavor and traps in the meat’s natural juices during cooking. An hour in the saltwater mixture before going into the oven, these brined roasted chicken pieces come out super juicy and flavorful.
- 3 pounds chicken thighs or legs
- 2 tablespoons butter , melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 gallon cool water
- 1 cup kosher salt
- 1 cup sugar
Wash chicken and pat dry. Add chicken pieces to brine mixture and refrigerate for about 1 hour. Remove chicken from brine and rinse well.
In a small bowl, combine butter, garlic powder, paprika, pepper and thyme and brush mixture on all sides of chicken. On a roasting pan, arrange chicken skin side up in a single layer and roast in a 425 F oven for about 35 to 45 minutes or until chicken is cooked through and juices run clear.
In deep container, combine apple juice, sugar and apple juice. Stir until sugar and salt are dissolved.