Step 1

In a medium-sized bowl stir together water and salt until salt is dissolved.

Step 2

If you are planning to brine for over 45 minutes, stir in the garlic granules (otherwise the flavor won’t penetrate).

Step 3

Add the chicken thighs. Make sure they’re all submerged. If not, use a narrower bowl or a zipper bag, or mix up additional brine solution.

Step 4

If brining chicken for more than 30 minutes, transfer brine and chicken to refrigerator. If brining for under 30 minutes, leave on counter.

Step 5

Allow chicken to sit in brine for 15 minutes to 2 hours. See chart above to determine optimum time. My preference is 1 hour.

Step 6

Remove chicken from brine. Discard brine. Pat chicken dry with paper towels.

Step 7

Cook chicken immediately, or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook.