Hello, hungry readers. In this issue:

• Welcome to the dark side (chicken thighs!)

• Brine and dine for the ultimate meal

• An easy, healthy curated meal

• Related newsletters

Welcome to the dark side

Tender, flavorful, and nutritious, chicken thighs are a cut above the rest, not to mention economical if you buy them with the bone in and skin on. Keep an eye out when these tender bits are on sale in family packs; tightly wrap each portion in plastic wrap and seal them in a freezer bag. To save time, you can marinate the thighs before freezing. 

While we’re on the subject of marinades, I like to use this pineapple version when I know I’ll be grilling the thighs – you’ll swear you’re eating ribs! While it adds a lot flavor, the pineapple juice also acts like a tenderizer. 

There are so many choices for chicken thighs. I like this mindful recipe for smothered chicken in onion gravy, especially since it calls for skinless thighs.

Another healthy recipe that’s bursting with flavor is for baked boneless chicken thighs and uses just a few ingredients. It takes about 10 minutes to prepare and 30 minutes to cook. Leftovers can be stored in the fridge for three to four days. If you prefer something with a little more crunch, these crispy baked chicken thighs will leave your satisfied.

And if you’re a fan of sheet pan cooking, I love this Mediterranean-inspired chicken thigh recipe. It oozes with Greek flavors like feta, Kalamata olives, garlic, and lemon. It comes together quickly, especially if you purchase pre-sliced veggies. Read our popular sheet pan cooking issue for more information or download our free Sheet Pan Cheat Sheet for healthy, easy meal prep.

If anything online knows a trend, it’s TikTok and my thirty-something daughter. I trust both to lead me to great their recipes, and I’ve never been disappointed. Plus, there’s always a how-to video and ratings from readers to help you sort out what to try. That’s how I came to try this next lovely recipe…

I rely on my air fryer to keep meals interesting, so I immediately tried the lemon crusted chicken thighs, and it’s a keeper. I served it with simply steamed asparagus and orzo risotto. If you don’t own an air fryer or want tips, visit our Fear of Frying issue for pointers on using other appliances in place of air fryers, and for recipes.

Brine and dine

Brining chicken or turkey is an easy technique that can take your cooking to an extraordinary new level without adding extra calories or fat. And it works whether you’re roasting, baking, pan frying, or grilling.

There are actually two methods that Google AI served up: 

Quick wet brine, where the meat is soaked in a flavored saltwater solution before cooking, it magically breaks down tough muscle and infuses the chicken with moisture and flavor from the inside out. The result is incredibly tender, moist chicken that stays moist even if you slightly overcook it. 

Ingredients:

• 4 cups cold water

• 4 ½ tablespoons kosher salt (I prefer Crystal Diamond; the shape of the crystals is easier for the meat to absorb it)

• 1 tbsp garlic powder and/or other spices such as cumin, chili powder, herbs

• 2 lbs boneless, skinless chicken thighs 

Instructions:

• In a large bowl or a sealable bag, mix all of the ingredients together until dissolved.

• Add the chicken to the brine so it’s fully submerged.

• Brine for 30 to 60 minutes. Refrigerate if brining for more than 30 minutes.

• Remove the chicken from the brine, discard the brine, and pat dry with paper towels. Do not rinse the meat to avoid spreading bacteria.

Overnight dry brine, which has the same tenderizing effects as a wet brine, but easier.

Ingredients:

• ½ teaspoon kosher salt per pound of chicken thighs

• Optional: Black pepper, herbs (rosemary, thyme), paprika, or garlic powder

• Boneless, skinless chicken thighs 

Instructions:

1. Pat the chicken thighs dry with paper towels.

2. Sprinkle kosher salt and any other desired seasonings over both sides of the thighs.

3. Place the chicken on a rack over a baking sheet or on a paper towel-lined plate. 

4. Refrigerate uncovered for at least 6 hours or overnight to let salt absorb and the chicken to dry out.

5. When ready to cook, no rinsing is needed. Rub with oil and cook according to your recipe. 

Flavor variations

• Margarita Brine: Add tequila, orange juice, lime zest, and peppercorns to a wet brine for a zesty, flavorful kick.

• Five-Spice Brine: For an Asian-inspired flavor, use a wet brine with five-spice powder, ginger, and garlic.

• Herbed Brine: Infuse a simple wet brine with fresh herbs like rosemary, thyme, and bay leaves for an earthy, aromatic chicken. 

How to cook brined chicken thighs

Once brined, your chicken thighs are ready for many cooking methods. Roasting is a simple and effective option:

1. Preheat your oven to 400°F.

2. Pat the brined thighs completely dry and rub them with olive oil and extra seasonings if desired.

3. Place the thighs on a parchment paper-lined baking sheet.

4. Roast for 20–30 minutes, or until the internal temperature reaches 165°F.

5. Let the chicken rest for 5–10 minutes before serving to lock in the juices.

A curated meal

I was taken by an online article about a healthy, protein-packed recipe for yogurt marinated chicken. I had to try it. As it’s author states, “You can grill, bake or air fry this yogurt marinated chicken breast it is a great recipe to make year round!” And I can attest, although I used boneless, skinless thighs.. 

I tried this over the weekend, including the addictive orzo salad, and my guest and I welcomed our first bite with, “Oh, my gosh!” The orzo salad received the same reaction. Soon, I want to try this recipe using salmon filets. I’m betting it’ll also be a winner.

For dessert, I kept it simple with a halved fresh peach filled with Halo Top vanilla bean ice cream and a few fresh strawberries, with a cappuccino on the side.

Related newsletters

Tired of Cooking? Hit the Sheets! 

The link between food and cognitive health 

Fear of Frying

We look forward to building this tapestry of experiences with you.