Storing chicken thighs in a wet brine is a great way to add flavor and keep them moist when cooking. However, it's essential to follow proper food safety guidelines to avoid any risk of foodborne illnesses.
When preparing a wet brine for chicken, the general recommendation is to use a 5% salt solution. For food safety, it's best to limit the storage time in the brine to prevent bacterial growth. As a rule of thumb, you can store chicken thighs in a 5% salt wet brine in the refrigerator for up to 24 hours.
After 24 hours, the chicken may start to become unsafe to eat, as the brine solution can't prevent bacterial growth indefinitely. If you need to brine the chicken for longer or don't plan to use it within 24 hours, it's better to freeze the chicken thighs in the brine. Frozen chicken can be stored for a more extended period, and you can safely thaw it when you're ready to cook.
Always use clean utensils and containers when handling raw chicken and brine to minimize any risk of cross-contamination. Additionally, ensure that the chicken reaches a safe internal temperature when cooking (165°F or 74°C) to kill any potential bacteria.