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Ingredients
- 8 chicken thighs
- Olive oil
- For the Brine:
- 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
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 99 | |
| Calories from Fat 62 | 63% |
| Total Fat 6.93g | 9% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 2656mg | 111% |
| Potassium 109mg | 3% |
| Total Carbs 1.05g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.09g | 0% |
| Protein 7.95g | 13% |
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