Name: Juicy Brined Chicken Thighs with Citrus Herb Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 1/4 cup kosher salt; 4 cups water; 1 tablespoon olive oil; 1 teaspoon black pepper; 1 orange (zest and segments separated); 1/2 lemon (zest and juice); 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 4 cups mixed baby greens

Juicy Brined Chicken Thighs with Citrus Herb Salad

VanillaVanilla8464

Florida’s heat calls for something fresh and vibrant, even when you’re craving comfort food. This recipe takes juicy chicken thighs and guarantees moist, flavorful meat by brining them first, a foolproof technique beloved by test kitchens. Roasted at high heat for crisp, golden skin, the chicken is paired with a citrus herb salad that balances richness with brightness – sweet orange, sharp lemon, and loads of fresh herbs. It’s a dish that feels indulgent but refreshes with every bite, perfect for warm nights when you want both satisfaction and a burst of sunshine on your plate.

Ingredients

Instructions

In a large bowl, dissolve kosher salt in water to create a 6% brine. Add chicken thighs and refrigerate for 30 minutes.
Preheat oven to 425°F. Remove chicken from brine, pat dry thoroughly, and rub skin with olive oil. Season with black pepper and half of orange and lemon zest.
Arrange chicken thighs, skin side up, on a foil-lined baking sheet. Roast for 25-30 minutes, until skin is crisp and chicken is cooked through (internal temp 165°F).
While chicken roasts, toss baby greens with orange segments, lemon juice, remaining zest, chopped parsley, and cilantro in a large salad bowl.
Plate chicken thighs alongside citrus herb salad and drizzle any pan juices over the top for extra flavor.