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–+ servings
Buttermilk Sage Brined Roasted Chicken Thighs are tender , juicy, and packed full of flavor.  Buttermilk not only flavors but tenderizes, also.  The amount of seasoning in the brine is sufficient.  No need for more salt and pepper before cooking.
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3.53 from 21 votes

Buttermilk Sage Brined Roasted Chicken Thighs

Prep Time1 day
Cook Time1 hour
Total Time1 day 1 hour
Servings: 4 servings
Author: Jackie Garvin

Ingredients

  • Nothing flavors chicken better than a buttermilk sage brine. Buttermilk not only flavors but tenderizes also. The amount of seasoning in the brine is sufficient. No need for more salt and pepper before cooking.
  • preheat oven to 350 degrees
  • yield: 4 servings
  • 4 cups buttermilk full fat, please
  • 2 tablespoons kosher salt Morton's
  • 2 tablespoons honey
  • 2 teaspoons ground black pepper
  • 4 cloves garlic peeled and smashed
  • 3 or 4 sprigs of fresh sage
  • 8 chicken thighs bone-in, skin on
  • cooking oil for brushing tops of chicken

Instructions

  • In a large bowl, whisk together buttermilk, salt, honey, and black pepper until the salt dissolves.
  • Pour mixture into a gallon freezer or storage bag.  Add remaining ingredients, including chicken.
  • Close bag securely and shake a few times to be sure the chicken is well coated.  Place disposable bag into a mixing bowl or on a rimmed cooking sheet for security in case of a leak. Store in refrigerator or at least 8 hours and up to 24. 
  • Remove chicken thighs from brine and let drain on a rack for about 10 minutes.
  • Prepare a large baking sheet by lining with aluminum foil and spray with non-stick cooking spray. 
  • Place chicken thighs on baking sheet skin side up. Brush tops with cooking oil.
  • Roast in a 350 degree preheated oven for 1 hour or until internal temperature reaches 165 degrees.
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