Description
This Pickle Brined Chicken Thighs recipe infuses juicy, boneless skinless chicken thighs with a tangy dill pickle brine, then grills them to perfection for a flavorful, tender result. The brining process tenderizes the meat while imparting a subtle pickle flavor, enhanced by a lemon pepper dill seasoning and a quick olive oil rub. Ideal for a quick weeknight meal or summer BBQ, this dish combines simple ingredients and an easy grilling method to deliver a deliciously moist and savory chicken experience.
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 in an airtight container or resealable bag. Pour the pickle juice from the jar over the chicken, ensuring that the chicken is completely submerged and the juice reaches all pieces. Seal the container and refrigerate for at least 1 hour, preferably about 2 hours, to allow the chicken to absorb the flavors and tenderize.
- Preheat the Grill: About 20 minutes before grilling, preheat your grill to 450°F (232°C) to achieve proper searing and even cooking of the chicken thighs.
- Prepare the Chicken: Remove the chicken thighs from the pickle brine and place them on a baking sheet lined with paper towels. Pat the chicken very dry with additional paper towels and discard the used towels. Drizzle the chicken evenly with olive oil, then rub it thoroughly to coat all sides. Season the chicken with the lemon pepper dill seasoning, sea salt, and black pepper to taste.
- Grill the Chicken: Place the chicken thighs on the preheated grill, smoother side down first. Grill for 7 minutes without moving them to form a good sear. Flip the chicken and continue grilling for 4 to 6 minutes more, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Remove from grill and let rest briefly before serving.
Notes
- Patting the chicken dry after brining ensures better searing and prevents flare-ups on the grill.
- You can substitute Claussen pickles with any dill pickle brand, but ensure to use only the pickle juice for the brine.
- Adjust the seasoning quantities to your taste preference, especially if you prefer less salt.
- Use an instant-read thermometer to check doneness for juicier, safer cooked chicken.
- For indoor cooking, chicken thighs can be cooked in a hot skillet or broiled if you do not have access to a grill.
