Grilled Dill Pickle Chicken Thighs
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
- Serves: 4 persons
- 4each skinless chicken thighs
- 1½ cups dill pickle juice
- 1tablespoon olive oil
- ½teaspoon seasoned salt
- ½teaspoon paprika
- ½teaspoon freeze-dried dill
- ¼teaspoon ground black pepper
Step 1Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
Step 2Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
Step 4Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.