Cookwith

Name: Brined Crispy Chicken Thighs with Brown Butter Sweet Corn Purée & Charred Broccolini
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 4 cups water; 1/4 cup kosher salt; 2 tbsp sugar; 2 ears fresh corn, kernels removed (about 2 cups); 2 tbsp unsalted butter; 1/4 cup whole milk; 1 1/2 tbsp olive oil; 1 bunch broccolini (about 8 oz); 1 small shallot, thinly sliced; 1 tbsp fresh lemon juice; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp chives, finely sliced (for garnish); Zest of 1 lemon

Brined Crispy Chicken Thighs with Brown Butter Sweet Corn Purée & Charred Broccolini

MintySpatula7299

This dish takes comfort food and gives it a modern, chef-inspired twist—think crispy, ultra-juicy brined chicken thighs atop a swoon-worthy brown butter sweet corn purée. A nod to summer produce, the sweet corn is transformed with nutty brown butter and a touch of lemon for brightness. Charred broccolini brings just the right contrast of color and texture, and the brining technique guarantees chicken that's both moist and deeply seasoned. Finished with fresh chives and lemon zest, it's a restaurant-quality plate you can create at home.

Ingredients

Instructions

In a large bowl, dissolve 1/4 cup kosher salt and 2 tbsp sugar in 4 cups cold water. Add chicken thighs, cover, and brine in refrigerator for 30 minutes (or up to 90 for more flavor).
Remove chicken from brine, pat dry thoroughly with paper towels. Season both sides with smoked paprika, black pepper, garlic powder, and onion powder. Let rest at room temperature while you prep the vegetables.
Bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and set aside.
Heat 2 tbsp butter in a skillet over medium heat. Cook, swirling, until it foams and turns golden brown and nutty, about 2-3 minutes. Add boiled corn and shallot, sauté for 3 minutes. Add milk, simmer 1 minute, then transfer to a blender. Blend until silky-smooth. Season with salt and a squeeze of lemon juice. Keep warm.
Preheat oven to 425°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down, and cook undisturbed for 5-7 minutes until skin is deep golden and crisp. Flip chicken, transfer skillet to oven, and roast 12-15 minutes until internal temp reaches 165°F.
While chicken cooks, toss broccolini with a drizzle of olive oil and a pinch of salt. Grill (or pan-sear) over high heat until charred and just tender, 4-5 minutes, turning occasionally.
To serve, spoon a bed of sweet corn purée onto each plate. Top with a crispy chicken thigh, arrange charred broccolini alongside. Garnish with chives and lemon zest.