Paprika Roasted Chicken

  • 2 ½ lb. chicken thighs; bone in and skin on

For the Brine:

  • ¼ cup apple cider vinegar
  • ½ cup water
  • 1 Tbsp. salt
  • 1 Tbsp. garlic; chopped
  • 1 Tbsp. paprika
  • 1 Tbsp. brown sugar
  • ½ tsp. ground black pepper
  • 1 cup ice cubes

For the Rub:

  • 1 Tbsp. salt
  • 2 Tbsp. paprika
  • 1 Tbsp. ground black pepper

Paprika spiced chicken is roasted to juicy, tender perfection…YUM!

Place all ingredients for the brine, (except the ice cubes) in a small pot. Bring the mixture to a boil and simmer for a few minutes. Transfer the brine out of the pot and into a resealable container big enough for the brine and chicken. Add the ice to the brine. Allow the liquid to cool to AT LEAST room temperature. Add the chicken to the brine, cover, and refrigerate overnight. For the rub- combine ingredients in a small bowl and set aside. Preheat oven to 425 degrees and prepare a sheet tray by lightly greasing with oil. Place the brined chicken skin side up on trays, being sure to leave adequate space between each one. Sprinkle the tops of the chicken generously with the rub. Roast in the oven until the skin is crispy and browned, and the meat is cook through. Internal temperature should reach 165 degrees with no blood or pink juice coming from the meat.

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