If you have yet to discover the magic of a tangy, juicy bite of grilled chicken, you are in for a treat with this Pickle Brined Grilled Chicken Thighs Recipe. This method takes simple chicken thighs and infuses them with the bright, zesty flavor of pickle juice, creating a moist, tender grilled dish that bursts with irresistible savory notes. The brining process tenderizes the meat while layering in subtle dill and lemon pepper hints, making every bite an adventure. If you want grilled chicken that stays juicy and flavorful beyond your expectations, this recipe will become one of your quick weeknight go-tos and special weekend showstoppers.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a role in building flavor, enhancing texture, or adding that perfect golden color to your grilled chicken. You don’t need anything fancy—just simple pantry staples and a jar of pickle juice to transform your chicken thighs into a dish full of personality.
- 1 1/2 lbs boneless skinless chicken thighs: This cut stays juicy and tender especially when brined, perfect for grilling.
- 1 24 oz jar Claussen Dill Pickles, pickle juice only: The magic brine that tenderizes and infuses your chicken with tangy, dill flavor.
- 1 tbsp olive oil: Helps the seasoning stick and promotes a beautiful grilled crust.
- 1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning: A zesty seasoning that complements the pickle brine perfectly.
- 1/2 tsp sea salt: Balances flavors and enhances the meat’s natural taste.
- 1/4 tsp black pepper: Provides a mild kick and depth to the seasoning.
How to Make Pickle Brined Grilled Chicken Thighs Recipe
Step 1: Brine the Chicken
Place your trimmed chicken thighs into an airtight container or a resealable plastic bag. Pour in the pickle juice from the jar, ensuring every piece is submerged. Gently move the chicken around to coat it evenly with the brine. Then, pop it in the fridge and let it soak up all those tangy flavors for at least one hour—ideally two. This step is key to locking in moisture and infusing the meat with that signature pickle punch.
Step 2: Preheat the Grill
While your chicken is brining, preheat your grill to 450°F. Getting your grill hot upfront is important because it creates that irresistible sear that locks in juices and adds such a satisfying smoky flavor to your chicken thighs.
Step 3: Prepare the Chicken
Remove the chicken thighs from the brine and place them on a paper towel-lined baking sheet to pat dry thoroughly. Drying the chicken will help the seasonings stick and the skin (if you used it) crisp up when grilled. Drizzle olive oil over the chicken and rub it in generously to coat all sides. Then sprinkle the lemon pepper dill seasoning, salt, and pepper evenly over the meat. This simple step layers flavors that marry perfectly with the brine’s tang.
Step 4: Grill the Chicken
Lay your seasoned chicken thighs skin-side down (or smoother side down if skinless) on the hot grill grates. Let them cook undisturbed for about 7 minutes—this initial sear is what gives you those gorgeous grill marks and locks in moisture. Flip the chicken and grill for another 4 to 6 minutes, or until the thickest part reaches an internal temperature of 165°F. The low and slow finish ensures juicy, fully cooked chicken without drying it out.
How to Serve Pickle Brined Grilled Chicken Thighs Recipe
Garnishes
To really amp up the presentation and flavor, sprinkle fresh chopped parsley or dill over the grilled thighs just before serving. A wedge of lemon on the side adds a fresh brightness that complements the pickle brine beautifully. For a touch of creaminess, a dollop of garlic aioli or tzatziki can round out the plate deliciously.
Side Dishes
These chicken thighs pair wonderfully with fresh, crunchy salads like cucumber-tomato salad or a creamy coleslaw. Grilled veggies such as asparagus or corn on the cob echo those smoky notes, while light rice pilafs or buttery mashed potatoes add a comforting, filling texture balance to the tangy meat.
Creative Ways to Present
Think beyond the plate! Slice the grilled thighs thinly and pile them high on a toasted sandwich bun with pickled red onions and a crisp lettuce leaf for an elevated chicken sandwich. Or dice and toss into a grain bowl with quinoa, avocado, and roasted veggies for a vibrant lunch option. The versatility of this Pickle Brined Grilled Chicken Thighs Recipe makes it great for picnics, family dinners, or even casual weeknight meals.
Make Ahead and Storage
Storing Leftovers
Place leftover grilled chicken thighs in an airtight container once completely cooled. Refrigerate and use within 3 to 4 days to ensure maximum freshness. The flavors actually develop more in the fridge, making leftovers even tastier for quick meals.
Freezing
To freeze, wrap each chicken thigh individually in plastic wrap or aluminum foil, then store in a freezer-safe zip-top bag. Properly stored, you can keep them fresh for up to three months. When you want to enjoy them again, just thaw in the fridge overnight.
Reheating
Reheat your chicken gently in a low oven set to 275°F or in a covered skillet over medium-low heat to keep them moist. Microwaving works in a pinch, but covering your chicken with a damp paper towel prevents it from drying out.
FAQs
Can I use skin-on chicken thighs for this recipe?
Absolutely! Skin-on thighs will develop a crispy, flavorful crust when grilled, adding another layer of delicious texture. Just be sure to pat the skin dry before seasoning to get that perfect sear.
Is it necessary to use Claussen brand pickle juice?
While Claussen pickle juice is a favorite for its fresh dill flavor, any good quality dill pickle juice will work well. The key is the dill and vinegar notes that tenderize and season the chicken.
How long should I brine the chicken if I’m short on time?
While 2 hours is ideal for the fullest flavor and juiciness, even 1 hour in the brine will make a noticeable difference compared to skipping this step. Avoid brining longer than 4 hours to prevent the chicken from becoming too salty or mushy.
Can I make this recipe without a grill?
Yes! You can use a grill pan or broiler to mimic the grilled flavor. Be sure your cooking surface is hot to get those nice sear marks and keep the chicken juicy.
Is this recipe suitable for meal prep?
Definitely. The chicken stays moist and flavorful when reheated, making it a great protein option for healthy lunches or quick dinners throughout the week. Just store it properly and reheat gently.
Final Thoughts
I can’t recommend this Pickle Brined Grilled Chicken Thighs Recipe enough for anyone who loves bold, juicy grilled chicken that’s bursting with bright, savory flavor. The simplicity of pickle juice transforming everyday chicken into a tender, mouthwatering star is truly a culinary gem. Whether you’re grilling for a family dinner or impressing friends at a weekend cookout, give this recipe a try and get ready to add a new favorite to your recipe collection.
Print
Pickle Brined Grilled Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Pickle Brined Chicken Thighs recipe features tender, juicy chicken thighs soaked in flavorful pickle juice, then seasoned and grilled to perfection. The pickle brine adds a tangy, savory twist that enhances the chicken’s natural flavors, while the lemon pepper dill seasoning provides a fresh, zesty finish. Perfect for a quick and easy grilled meal that delivers maximum taste with minimal effort.
Ingredients
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 & 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 chicken thighs in an airtight container or resealable bag. Pour the pickle juice over the chicken, ensuring all pieces are submerged and coated. Refrigerate to brine for at least 1 hour, preferably about 2 hours, to tenderize and infuse flavor.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to 450°F (232°C) to ensure it is hot enough for a proper sear and even cooking.
- Prepare the Chicken: Remove chicken from the brine and place on a paper towel-lined baking sheet. Pat dry thoroughly with paper towels to remove excess moisture. Drizzle olive oil over the chicken and rub to coat all sides evenly. Season with lemon pepper dill seasoning, sea salt, and black pepper.
- Grill the Chicken: Place the chicken thighs smooth side down on the preheated grill. Grill for 7 minutes without moving to develop a nice sear. Flip the chicken and grill for another 4-6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Notes
- Patting the chicken dry before grilling is essential for achieving a good sear and crispy exterior.
- Use a meat thermometer to ensure the chicken is safely cooked through without overcooking.
- The pickle brine adds flavor and helps keep the chicken juicy, but avoid brining longer than 4 hours to prevent overly salty meat.
- This recipe works well with bone-in thighs but adjust grilling time accordingly.
- The lemon pepper dill seasoning can be substituted with any similar herb and citrus blend.
