If you’ve ever wished for a chicken dish that is bursting with flavor, juicy beyond belief, and just a little bit unexpected, this Pickle Brined Chicken Thighs Recipe is here to make all those wishes come true. Using pickle juice as the brining liquid not only tenderizes the chicken thighs but also infuses them with a tangy zing that will have your taste buds dancing with joy. It’s a playful twist on traditional brining that transforms simple chicken thighs into a superstar meal perfect for weeknight dinners or impressing friends at your next barbecue.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing something special to the table. From the tang of dill pickle juice to the fragrant punch of lemon pepper seasoning, these components create the perfect harmony of flavor and texture for your chicken thighs.
- 1 1/2 lbs boneless skinless chicken thighs: Choose thighs trimmed of excess fat for even cooking and juicy results.
- 1 24 oz jar Claussen Dill Pickles (pickle juice only): The star ingredient that tenderizes and seasons the chicken with bright dill notes.
- 1 tbsp olive oil: Helps achieve a beautiful sear and keeps the chicken moist on the grill.
- 1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning: Adds a zesty, herbal kick that perfectly complements the pickle brine.
- 1/2 tsp sea salt: Enhances flavor, balancing the brine’s tanginess and seasoning the chicken thoroughly.
- 1/4 tsp black pepper: Provides a subtle heat to round out the flavor profile.
How to Make Pickle Brined Chicken Thighs Recipe
Step 1: Brine the Chicken
Start by placing the boneless skinless chicken thighs in an airtight container or resealable bag. Pour the pickle juice from the jar over the chicken, ensuring each piece is coated well. Give everything a gentle shuffle so the juice reaches all sides of the meat. Refrigerate and let the chicken soak up all that tangy flavor for at least 1 hour, but ideally 2 hours to maximize tenderization and depth.
Step 2: Preheat the Grill
While your chicken is luxuriating in the pickle brine, get your grill ready by heating it to 450°F. This high temperature is key for locking in juices with a perfect sear and to cook the thighs evenly and quickly, ensuring they remain succulent inside with a slight char on the outside.
Step 3: Prepare the Chicken
Once the brining time is up, remove the chicken from the pickle juice and place them on a paper towel-lined baking sheet. Pat each piece thoroughly dry using additional paper towels; this step is crucial to getting a nice grill crust. Drizzle the chicken with olive oil and rub it in evenly all around. Season generously with lemon pepper dill seasoning, sea salt, and black pepper for added aroma and taste layers.
Step 4: Grill the Chicken
Place the chicken thighs on the grill, smooth side down first to create those coveted grill marks. Let them cook undisturbed for about 7 minutes, then flip and grill the other side for an additional 4 to 6 minutes. Use a meat thermometer to check that the internal temperature of the thickest part reaches 165°F, signaling perfectly cooked, juicy chicken ready to be enjoyed.
How to Serve Pickle Brined Chicken Thighs Recipe
Garnishes
Adding fresh garnishes elevates the presentation and flavor of the dish. Sprinkle chopped fresh dill or parsley on top for a burst of color and herbal brightness that pairs beautifully with the pickle seasoning. A few thin lemon wedges on the side can also offer an extra citrusy kick that guests can squeeze over as they please.
Side Dishes
This chicken shines alongside crisp, fresh sides. Think a classic cucumber and tomato salad, creamy mashed potatoes, or even grilled asparagus with a drizzle of olive oil and lemon zest. Each complement helps balance the tangy, savory flavor of your Pickle Brined Chicken Thighs Recipe, creating a harmonious and satisfying meal.
Creative Ways to Present
For a fun twist, try slicing the grilled thighs and serving them over a bed of buttery rice or tucked inside warm pita bread with crunchy slaw and a dollop of tzatziki sauce. Turning this recipe into a picnic-perfect sandwich or a vibrant salad topper is a great way to enjoy leftovers or impress at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover pickle brined chicken stays juicy and flavorful when stored properly. Place any uneaten pieces in an airtight container and refrigerate, ideally consuming within 3 to 4 days to enjoy the best texture and taste.
Freezing
If you want to keep your Pickle Brined Chicken Thighs Recipe for longer, freezing is a fantastic option. Wrap the cooked chicken tightly in plastic wrap or foil, then place in a freezer bag or airtight container. It will remain good for up to 3 months and retain much of its delicious flavor after thawing.
Reheating
To reheat, place the chicken thighs in a preheated oven at 350°F for about 10-15 minutes, covering with foil to keep moisture locked in. Alternatively, gently warm them on the stovetop with a splash of water or broth to avoid drying out the meat. Avoid microwaving when possible to maintain the best texture.
FAQs
Can I use the pickle brine from any type of pickles?
While dill pickle juice works best due to its herbal and tangy profile, you can experiment with other pickles, but the flavor might vary. Sweet or bread-and-butter pickle brines will lend a different, slightly sweeter taste compared to the classic dill.
Is it necessary to use boneless skinless chicken thighs?
Boneless skinless thighs are preferred for their quick cooking time and uniformity in texture, but bone-in or skin-on thighs can be used if you adjust cooking times accordingly. Skin-on will add extra crispiness when grilled, but the brining and seasoning remain just as effective.
How long should I brine the chicken for the best results?
At least 1 hour is essential for the chicken to absorb the pickle juice’s flavors and tenderness. However, 2 hours is ideal for maximum flavor infusion and juiciness without becoming too salty or mushy.
Can I make this recipe indoors?
Absolutely! If a grill isn’t available, you can pan-sear the seasoned chicken thighs in a hot cast iron skillet or roast them in the oven at 425°F for about 20-25 minutes until cooked through and nicely browned.
What kind of dipping sauces go well with this chicken?
Light and creamy sauces like ranch, garlic aioli, or a dill-yogurt sauce complement the tang of pickle brined chicken beautifully. Even a spicy mustard or sriracha mayo adds a fun kick that pairs nicely.
Final Thoughts
There’s something utterly delightful about a chicken dish that combines simplicity with bold, memorable flavors. This Pickle Brined Chicken Thighs Recipe is a testament to how a clever ingredient like pickle juice can transform your everyday chicken into a juicy, flavorful sensation. I hope you’ll give it a try soon and see firsthand how this little twist makes dinner one of your favorite meals of the week.
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Pickle Brined Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 23 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
Description
This Pickle Brined Chicken Thighs recipe delivers juicy, flavorful grilled chicken with a vibrant tang from a quick pickle juice brine. The lemon pepper dill seasoning adds a bright, herbaceous note, while the grilling process ensures a perfectly seared outside and tender inside. Ideal for a simple, delicious dinner that comes together in just over two hours.
Ingredients
Chicken and Brine
- 1 1/2 lbs boneless skinless chicken thighs, excess fat trimmed
- 1 24 oz jar Claussen Dill Pickles, pickle juice only
Seasoning and Oil
- 1 tbsp olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Brine the Chicken: Place the chicken thighs into an airtight container or resealable bag. Pour the pickle juice over the chicken, ensuring all pieces are submerged and well-coated. Refrigerate and let the chicken brine for at least 1 hour, preferably about 2 hours for maximum flavor absorption.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to 450°F. This high heat will help sear the chicken thighs and lock in juices for tender meat with a flavorful crust.
- Prepare the Chicken: Remove the chicken thighs from the pickle brine and place them on a paper towel-lined baking sheet. Pat them dry thoroughly with paper towels, then discard the towels. Drizzle the chicken with olive oil and rub it in to coat evenly on all sides. Season the chicken evenly with lemon pepper dill seasoning, sea salt, and black pepper.
- Grill the Chicken: Place the chicken thighs smoother side down on the preheated grill grates. Grill for 7 minutes without moving to develop a nice sear. Flip the thighs and continue to grill for an additional 4 to 6 minutes, until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
Notes
- Make sure to pat the chicken very dry before grilling to ensure a good sear.
- Use a meat thermometer to check for an internal temperature of 165°F to avoid undercooking or overcooking.
- If you don’t have a grill, you can also cook these on a grill pan or skillet over medium-high heat, adjusting cooking times accordingly.
- This recipe works well with skin-on thighs too, but cooking times may vary slightly.
- Reserve some pickle juice for a tangy marinade or dressing if desired.
