Grilled Dill Pickle Chicken Thighs

This recipe for chicken marinated in pickle juice yields some tender grilled chicken, so save the juice the next time you reach for the last pickle.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 216 Calories

Ingredients

• 1 tablespoon olive oil
• 4 skinless chicken thighs
• 0.5 teaspoon paprika
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon seasoned salt
• 0.5 teaspoon freeze-dried dill
• 1.5 cups dill pickle juice

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place chicken thighs in a gallon-sized resealable plastic bag; add pickle juice to the bag and toss chicken to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 4 hours.

Step 3

Whisk olive oil, seasoned salt, paprika, dill, and black pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of chicken with seasoned oil.

Step 4

Cook on the preheated grill, flipping halfway through, until chicken is no longer pink at the bone and the juices run clear, about 12 minutes. An instant-read thermometer inserted into thickest part, near but not touching bone, should read at least 165 degrees F (74 degrees C).