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
Scale
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.
