Description
These Pickle Brined Chicken Thighs are a delicious twist on classic chicken recipes. Marinated in tangy pickle juice and flavorful spices, these chicken thighs are tender, juicy, and full of flavor. Whether baked in the oven or grilled to perfection, they make a mouthwatering main course that is sure to impress.
Ingredients
Scale
Chicken Thighs:
- 2 pounds boneless, skinless chicken thighs
Pickle Brine:
- 1 1/2 cups pickle juice (from a jar of dill pickles)
Seasonings:
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Garnish:
- Fresh chopped parsley for garnish (optional)
Instructions
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the pickle juice over them, seal, and refrigerate for at least 2 hours or overnight.
- Prepare the Chicken: Remove the chicken from the brine and pat dry. Discard the pickle juice.
- Season the Chicken: Mix olive oil, garlic powder, smoked paprika, black pepper, and cayenne. Rub the spice mixture over the chicken thighs.
- To Bake: Preheat oven to 425°F. Roast the chicken thighs on a parchment-lined baking sheet for 25–30 minutes.
- To Grill: Preheat grill to medium-high. Grill chicken thighs for 5–6 minutes per side.
- Rest and Serve: Let the chicken rest for 5 minutes. Garnish with parsley if desired.
Notes
- Pickle juice tenderizes the meat and adds tangy flavor without being overpowering.
- Serve with roasted vegetables, potato salad, or on a sandwich bun with coleslaw.
- Prep Time: 5 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 220
- Sugar: 0 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 120 mg
