The juiciest, most flavorful chicken thighs start with brining. I’m showing a wet brine and a dry brine here. I’ve tested the timing for both and you want to do the wet brine for 1 hour or the dry brine for 2 hours. Once brined, season the chicken thighs however you’d like (omitting salt), add some oil, and then cook them in your favorite way. They’re delicious grilled or seared in a cast iron pan. #chickenrecipes #salty | Cook the Story

Here’s my whole turkey brining process! I’m a brine believer; it transforms the bird. Exact recipe here: https://www.thepioneerwoman.com/food-cooking/recipes/a11882/my-favorite-turkey-brine/ | The Pioneer Woman - Ree Drummond