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

These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

This herby spatchcocked chicken stays juicy, thanks to a 12-hour bath in that classic Grillo’s brine you know and love. Do you have a friend who always eyes your pickle spear the second your plate ...

Before You Begin: Other brine-cured green olives such as Cerignola ... Why This Works: For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then ...

I’ve since brined whole chickens and guinea fowl, 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 ...

The chicken you buy these days is usually young and doesn’t need brining, but the brine will plump up the chicken and add flavour. The main recipe describes how to cook jerk chicken in the oven ...