Pickle Brine Chicken
A simple, easy Pickle Brine Chicken recipe that creates chicken thighs that turn out so juicy and delicious, every time!
Ingredients
- Approx. 1 cup pickle juice* love the juice from these Refrigerator Dill Pickles
- 4 bone-in skin-on chicken thighs
- kosher salt and ground black pepper
Instructions
- Brine: Place chicken thighs in a medium bowl or large storage bag. Pour pickle juice over top. Cover and place in the refrigerator a minimum of 2 hours or overnight.
- Season: Remove chicken from brine (discard brine) and place on plate. Pat dry with clean paper towel. Season with kosher salt and ground black pepper.
- Grill Chicken: Bring grill up to high heat (about 450 degrees F) and ensure the grill grates are clean. Place chicken skin-side down on the grill grates over direct heat (directly over flame) for 3-5 minutes and then flip. Cook on other side until internal temperature reaches 165 degrees F (use a meat thermometer).
- Rest + Serve: Remove from grill and let rest for 5-10 minutes before serving. Enjoy!
Notes
- *Pickle Juice: the pickle juice you pick will greatly impact of the flavor here. I like the pickle juice from these Refrigerator Dill Pickles because it is clean and light tasting - I wouldn't recommend a pickle juice that is particularly yellow with lots of extra ingredients.
- Chicken Breasts: you can also use chicken breasts, boneless chicken thighs, etc. - this will work with any cut of chicken, but I prefer using bone-in chicken thighs.
- Whole30/Paleo: if you use the Refrigerator Pickle juice these will be Paleo/Whole30 - check your ingredients if using store-bought pickles.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
