Brined Chicken Legs

2-4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"The skin on this cooked chicken is so crispy and tasty you will want to devour it, and the meat turns out juicy and delicious."

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (493.8 g)
  • Calories 562.2
  • Total Fat - 32.9 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 574.9 mg
  • Sodium - 2670.5 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.6 g
  • Protein - 58.4 g
  • Calcium - 81.9 mg
  • Iron - 6.7 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.2 mg

Step 1

Place all the ingredients in a large re-sealable plastic bag and swish until everything is well mixed.

Step 2

Seal the bag taking out as much of the air as you can and refrigerate for 16 to 24 hours.

Step 3

Remove the chicken from the brine and discard brine.

Step 4

Line a rimmed baking sheet with parchment paper and add the chicken pieces; roast in a preheated 350 degree oven until cooked through and there is no pink in the center. This will vary from one oven to another and depending on the thickness of the chicken pieces. I cooked mine for 1 hour.

Tips & Variations


No special items needed.

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