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Wet Brine vs Dry Brine - Boneless Chicken Thighs
Posted on 7/12/13 at 2:10 pm
Posted on 7/12/13 at 2:10 pm
Looking to attempt my first brine this weekend as well as my first use of chicken thighs rather than breast for grilling. I'm a pretty novice cook so this is pretty adventurous for me. Is it better to wet brine or dry brine for thighs and how long would you brine them? Recipes are also appreciated as all I have to go off of is Google. TIA 
2
Posted on 7/12/13 at 2:12 pm to rlore2
You absolutely don't need to brine thighs. Boneless skinless thighs are glorious and can be cooked million ways, but I wouldn't brine them.
Posted on 7/12/13 at 2:13 pm to rlore2
Are we talking about boneless or bone-in?? Store bought thighs are already brined hence the 'may include up to 12% solution' on the label. I wouldn't worry too much about going to all that trouble.
Cook them however you want. I make fajitas out of thigh meat on at least a bi-weekly basis.
Cook them however you want. I make fajitas out of thigh meat on at least a bi-weekly basis.
This post was edited on 7/12/13 at 2:14 pm
Posted on 7/12/13 at 2:14 pm to pooponsaban
Awesome even easier 
Thanks.
Thanks.
Posted on 7/12/13 at 2:19 pm to Gaston
quote:
You absolutely don't need to brine thighs.
Posted on 7/12/13 at 2:19 pm to Gaston
quote:
Boneless skinless thighs are glorious
This is the most honest statement I've heard in a long time.
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