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Apple-Brined Chicken Thighs

 Apple-Brined Chicken Thighs
“I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. This recipe is the tasty result.” —Kathy Rairigh, Milford, Indiana
5 ServingsPrep: 30 min. + chilling Bake: 55 min.


  • 3 cups apple cider or juice
  • 1 medium onion, sliced
  • 1 medium lemon, sliced
  • 4 fresh rosemary sprigs
  • 1/3 cup kosher salt
  • 1/2 cup packed brown sugar, divided
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 2 cups cold water
  • 10 bone-in chicken thighs (about 3-3/4 pounds)
  • One 2-gallon resealable plastic bag
  • 1 pound fresh green beans, trimmed
  • 3 medium tart apples, cut into wedges
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper


  • In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs,
  • salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring
  • to a boil. Cook and stir until salt and brown sugar are dissolved.
  • Remove from the heat; stir in water. Cool brine to room temperature.

2 of 2

Apple-Brined Chicken Thighs (continued)

Directions (continued)

  • Place chicken in the 2-gallon resealable plastic bag. Carefully pour
  • cooled brine into bag. Squeeze out as much air as possible; seal bag
  • and turn to coat. Place in a roasting pan. Refrigerate for 2 hours,
  • turning occasionally.
  • Place beans and apples in a greased roasting pan. Drain chicken;
  • place in prepared pan. Bake, uncovered, at 400° for 40 minutes.
  • Combine the minced rosemary, oil, pepper and remaining brown sugar;
  • sprinkle over chicken. Bake 15-25 minutes longer or until a
  • thermometer reads 170°-175° and beans are tender. Yield: 5
  • servings.
Nutritional Facts: 2 chicken thighs with 3/4 cup bean mixture equals 580 calories, 32 g fat (8 g saturated fat), 163 mg cholesterol, 201 mg sodium, 27 g carbohydrate, 4 g fiber, 47 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.