Easy Brined Chicken Legs - Moist & packed full of flavor!

Don’t be fooled by the simplicity of this recipe… a simple brine goes a long way in keeping your chicken moist and packed full of flavor.

Prep Time: 5 Min * Brine Time: 2-3 hours * Cook Time: 35-40min

Ingredients

• 2 cups water

• 1/8 cup coarse Kosher salt, (approx. 35 grams)

• 2 cloves garlic, smashed

• 2 tsp dried thyme

• 2 tsp dried basil

• 2 tsp dried oregano

• 1-2 pkgs Breakaway Farms Chicken Leg Quarters

Note: fresh herbs are always best if you have them, but the idea of this recipe is that it’s quick and uses items you already have in your kitchen.

Instructions:

Place dry ingredients into a jar with a lid. Add water, secure the lid and shake vigorously. Place the chicken legs into a covered bowl or ziplock-type bag and cover with the brine. Seal & refrigerate for 2-3 hours. Remove the chicken from the brine and lay on a sheet pan with a wire rack to allow the chicken to drip/ dry. For the best results, allow the chicken to dry in the refrigerator for a minimum of 2 hours. If you don’t have that much time you can pat the chicken dry with paper towels and move on to the next step

You may cook the chicken as is, or add a bit more seasoning if you like. Coating the skin with more of the dry herbs & a touch of garlic salt can result in crispy, seasoned skin. However, this is not necessary for delicious, crispy skin. From here cook the chicken in the oven, grill, or air fryer to an internal temperature of 160°F.

• Oven - 400°F for 35-40min

• Grill - 425°F for 20-25min

• Air Fryer - 400°F for 20min

Note: There is a lot of flexibility with the brine time and the resting time. if you only have an hour to brine, that will be sufficient, we simply don’t recommend brining for more than 4 hours with this recipe. And the chicken can rest, refrigerated for several hours, or overnight if you need more time.