Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs
  • 1 tablespoon olive oil
  • ½ cup Kosher Salt
  • 4 cups Water
  • ½ cup Kikkoman Soy
  • 4 tbsp Sugar
  • 14 Black Peppercorns
  • 2 cloves Garlic (crushed)

Instruction

  • Combine all brine ingredients into a saucepan and boil for 10 minutes, or until dissolved.
  • Remove saucepan from heat and let cool completely. (It can be placed in refrigerator or freezer for faster cool down)
  • Once the brine has cooled pour it into a food safe bag. Add the chicken thighs and seal bag tightly. Place everything in the refrigerator and brine chicken thighs for two hours.
  • Remove the chicken andd discard brine after two hours.. Pat the chicken thighs dry with paper towel.
  • Heat oil in a skillet and add chicken thighs, skin side down, and sear on medium high heat for roughly 8 minutes, or until skin has crisped and browned.
  • Place chicken, skin side up on baking sheet, or oven safe skillet drained of oil, and bake in preheated 450 degree oven for ~10-15 minutes, or until internal temperature reaches 165 degrees.
  • Let meat rest for 5 minutes while it cools, and serve.