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Apple-Brined Chicken Thighs

Total Time

Prep: 30 min. + chilling Bake: 55 min.

Makes

5 servings

I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.—Kathy Rairigh, Milford, Indiana
Apple-Brined Chicken Thighs Recipe photo by Taste of Home

Ingredients

  • 3 cups apple cider or juice
  • 1 medium onion, sliced
  • 1 medium lemon, sliced
  • 4 fresh rosemary sprigs
  • 1/3 cup kosher salt
  • 1/2 cup packed brown sugar, divided
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 2 cups cold water
  • 10 bone-in chicken thighs (about 3-3/4 pounds)
  • One 2-gallon resealable plastic bag
  • 1 pound fresh green beans, trimmed
  • 3 medium tart apples, cut into wedges
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper

Directions

  1. In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature.
  2. Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally.
  3. Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes.
  4. Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.

Nutrition Facts

2 chicken thighs with 3/4 cup bean mixture : 580 calories, 32g fat (8g saturated fat), 163mg cholesterol, 201mg sodium, 27g carbohydrate (21g sugars, 4g fiber), 47g protein.

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