Pickle Brined Chicken Thighs
Jump on the dill pickle bandwagon with this easy recipe! Chicken thighs are brined in dill pickle juice, then grilled to juicy perfection.
Servings: 4 servings
Calories: 227kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, excess fat trimmed
- 1 24 oz jar Claussen Dill Pickles, pickle juice only
- 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
- Add chicken thighs to an airtight container or resealable bag. Pour pickle juice over the chicken, then move the chicken around to ensure the juice has gotten to all the chicken. Set aside in the refrigerator to brine for at least 1 hour, but preferably about 2 hours.
- Preheat grill to 450°F.
- Remove chicken from pickle brine onto a paper towel lined baking sheet. Pat dry with more paper towels, then discard the paper towels. Drizzle with olive oil and rub it in to ensure all sides are evenly coated (use more oil if needed). Season chicken with lemon pepper dill seasoning, salt, and pepper.
- Place seasoned chicken thighs, smoother side down, onto preheated grill grates. Grill for 7 minutes on first side, then flip and continue grilling for 4-6 more minutes or until internal temperature of thickest part of chicken thigh reaches 165°F.
Notes
- I do not recommend making this recipe with chicken breast. See the notes in the post for more details about why.
- Turn this into bite sized appetizers - instructions here!
- The sodium content displayed in the nutrition info is estimated, but will vary depending on the brine time and sodium content in your pickle juice.
- Scan the barcode below or search for "Peanut Butter and Fitness Pickle Brined Chicken Thighs" to log this food in My Fitness Pal.
Nutrition
Calories: 227kcal | Protein: 33g | Fat: 10g | Cholesterol: 158mg | Sodium: 739mg | Potassium: 405mg