Lemonade Thyme Chicken Thighs
These Hiland Lemonade Thyme Chicken Thighs are tender and juicy with the perfect whisper of sweet lemonade and fresh herbs thanks to the simple process of brining. This recipe is dependably delicious and sure to become a quick favorite!
This recipe comes from Emily, Food for a Year.
Ingredients
Hiland Lemonade Brine
- 6 cups cold Hiland Lemonade (divided)
- 1⁄2 cups kosher salt
- 1⁄2 cups cane sugar
- 6-8 sprigs fresh thyme
- 1 tablespoon fresh chives, chopped
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon black peppercorns
Chicken Thighs
- 6 boneless skinless chicken thighs
- 2 tablespoons cooking oil
- 2 tablespoons Hiland butter, melted and cooled
- 1 1⁄2 tablespoons cornstarch
- 2 teaspoons lemon zest
- 2 tablespoons fresh chives, chopped
- 1⁄2 medium white onion, thinly sliced
- 1⁄2 medium lemon, thinly sliced (4-6 slices) 4-5 sprigs fresh thyme
Directions
Hiland Lemonade Brine
- In a medium saucepan (over medium-high flame), bring 2 cups of Hiland Lemonade to a simmer, stir in remaining lemonade brine ingredients. Continue stirring until salt and sugar are dissolved. Once sugar and salt are dissolved, remove the brining liquid from the heat and allow to cool to room temperature.
- Once the brining liquid is cooled, in a medium lidded bowl, combine it with the remaining 4 cups of Hiland Lemonade and the chicken thighs. Refrigerate for 2-6 hours.
Chicken Thighs
- Preheat the oven to 400°. Once the chicken is done brining, remove it from the brining liquid and pat dry. In a medium mixing bowl, combine (stirring to evenly coat)
– chicken
– oil
– butter
– cornstarch
– lemon zest
– chives - Spray a rimmed baking sheet with nonstick cooking spray and arrange:
– brined + seasoned chicken
– sliced onions and lemons
– thyme sprigs
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