Description

This Pickle Brined Chicken Thighs recipe features juicy, flavorful chicken thighs enhanced by a brine made from Claussen dill pickle juice. The brining process tenderizes the meat, while the lemon pepper dill seasoning adds a zesty, aromatic finish. Perfectly grilled for a crispy exterior and tender interior, this dish is a simple yet delicious way to enjoy chicken thighs, ideal for a quick weeknight dinner or a summer barbecue.

Ingredients

Scale

Brine

1 24 oz jar Claussen Dill Pickles, pickle juice only

Chicken

1 1/2 lbs boneless skinless chicken thighs, excess fat trimmed
1 tbsp olive oil
1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Brine the Chicken: Add the chicken thighs to an airtight container or resealable bag and pour the pickle juice over them. Move the chicken around to ensure it is fully submerged and evenly coated with the brine. Refrigerate for at least 1 hour, preferably about 2 hours, to tenderize and infuse flavor.
Preheat the Grill: Preheat your grill to 450°F (232°C) to ensure it is hot enough for proper searing and cooking of the chicken thighs, which helps lock in moisture and creates a delicious crust.
Prepare the Chicken: Remove the chicken thighs from the pickle brine and place them on a paper towel-lined baking sheet. Pat dry thoroughly with additional paper towels to remove excess moisture. Drizzle with olive oil and rub to evenly coat all sides. Season the chicken with lemon pepper dill seasoning, sea salt, and black pepper.
Grill the Chicken: Place the chicken thighs, smoother side down, onto the preheated grill grates. Grill for 7 minutes on the first side until nicely seared, then flip and continue grilling for another 4 to 6 minutes. Cook until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.

Notes

Patting the chicken dry before grilling helps achieve a better sear and prevents sticking to the grill.
Use a meat thermometer to check for doneness to avoid overcooking and drying out the chicken.
The pickle brine adds a unique tangy flavor and tenderizes the chicken—do not skip this step for best results.
Leftover grilled chicken thighs can be refrigerated for up to 3 days or frozen for longer storage.
If you don’t have a grill, you can achieve similar results using a grill pan on the stovetop or broiling in the oven.