diff --git a/food_related/el_pollo_loco_chicken.md b/food_related/el_pollo_loco_chicken.md
index ba8bae9..c9d1f75 100644
--- a/food_related/el_pollo_loco_chicken.md
+++ b/food_related/el_pollo_loco_chicken.md
@@ -2,30 +2,70 @@
 
 **Ingredients:**
 
-* 1 pound boneless, skinless chicken breasts (or thighs)
-* 1/4 cup fresh lime juice
-* 2 tablespoons olive oil
-* 1 tablespoon white vinegar (or apple cider vinegar for a slightly sweeter taste)
-* 2 tablespoons soy sauce (adds umami and depth)
-* 1 teaspoon honey (for balanced sweetness and caramelization)
-* 1/2 teaspoon dried oregano
-* 1/2 teaspoon ground cumin
-* 1/4 teaspoon garlic powder
-* 1/4 teaspoon smoked paprika
-* 1/4 teaspoon chili powder (optional, for a touch of heat)
-* 1/8 teaspoon cayenne pepper (optional, for extra heat; adjust to taste)
-* 1/4 teaspoon salt
-* 1/4 teaspoon black pepper
+* 4 pounds boneless, skinless chicken thighs
+* 1/2 cup fresh lime juice
+* 1/4 cup olive oil
+* 2 tablespoons white vinegar (or apple cider vinegar for a slightly sweeter taste)
+* 1/4 cup soy sauce (adds umami and depth)
+* 2 teaspoons honey (for balanced sweetness and caramelization)
+* 2 teaspoons dried oregano
+* 2 teaspoons ground cumin
+* 1 teaspoon garlic powder
+* 1 teaspoon smoked paprika
+* 1 teaspoon chili powder (optional, for a touch of heat)
+* 1/2 teaspoon cayenne pepper (optional, for extra heat; adjust to taste)
+* 1 teaspoon salt
+* 1 teaspoon black pepper
 
 **Instructions:**
 
-1. **Marinate the chicken:** In a bowl, whisk together lime juice, olive oil, vinegar, soy sauce, honey, oregano, cumin, garlic powder, paprika, chili powder (if using), cayenne pepper (if using), salt, and black pepper. Place the chicken pieces in the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or ideally 4-6 hours for maximum flavor absorption.
-2. **Preheat the air fryer:** Preheat your air fryer to 380°F (193°C) for 5 minutes.
-3. **Air fry the chicken:** Remove the chicken pieces from the marinade, letting any excess drip off. Pat the chicken dry with paper towels to remove any excess moisture from the marinade. Arrange the chicken in a single layer in the air fryer basket, leaving space for air circulation. Mist the chicken with a little extra olive oil. Cook for 12-14 minutes, then flip the chicken pieces. Cook for an additional 10-12 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
-4. **Rest and serve:** Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute for a more flavorful and tender piece of chicken.
+1. **Marinate the Chicken:**
+   - In a large bowl, whisk together lime juice, olive oil, vinegar, soy sauce, honey, oregano, cumin, garlic powder, paprika, chili powder (if using), cayenne pepper (if using), salt, and black pepper.
+   - Place the chicken thighs in the marinade, ensuring they are well coated.
+   - Cover the bowl and refrigerate for at least 1 hour, or ideally 4-6 hours for maximum flavor absorption.
+
+2. **Preheat the Air Fryer:**
+   - Preheat your air fryer to 380°F (193°C) for 5 minutes.
+
+3. **Air Fry the Chicken:**
+   - Remove the chicken thighs from the marinade, letting any excess drip off.
+   - Pat the chicken dry with paper towels to remove any excess moisture from the marinade.
+   - Arrange the chicken in a single layer in the air fryer basket, leaving space for air circulation. You may need to cook the chicken in batches.
+   - Mist the chicken with a little extra olive oil.
+   - Cook for 14-16 minutes, then flip the chicken pieces.
+   - Cook for an additional 12-14 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
+
+4. **Rest and Serve:**
+   - Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute for a more flavorful and tender piece of chicken.
 
 **Tips:**
+- **For Enhanced Flavor:** Add a couple of smashed garlic cloves and a few sprigs of fresh cilantro to the marinade.
+- **Consistency:** Make sure to pat the chicken dry after marinating for better browning and texture.
+- **Extra Zest:** Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
 
-* **For enhanced flavor:** Add a couple of smashed garlic cloves and a few sprigs of fresh cilantro to the marinade.
-* **Consistency:** Make sure to pat the chicken dry after marinating for better browning and texture.
-* **Extra zest:** Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
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+**Optional Brine Step:**
+
+If you want to brine the chicken for extra juiciness:
+
+### Simple Brine Recipe
+
+**Ingredients:**
+- 1 gallon (4 quarts) of water
+- 1/2 cup kosher salt
+- 1/2 cup sugar
+
+**Instructions:**
+
+1. **Dissolve the Salt and Sugar:**
+   - In a large bowl, combine the water, kosher salt, and sugar.
+   - Stir until the salt and sugar are completely dissolved.
+
+2. **Brine the Chicken:**
+   - Submerge the chicken thighs in the brine solution.
+   - Cover and refrigerate for 1-2 hours.
+
+3. **Rinse and Dry:**
+   - Remove the chicken from the brine and rinse under cold water to remove excess salt.
+   - Pat the chicken dry with paper towels.
+
+After brining, proceed with the marinating and cooking steps as outlined above.
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