Grilled Dill Pickle Chicken Thighs
Description
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.
Ingredients
•
4 skinless chicken thighs
•
1 1/2 cups dill pickle juice
•
1 tablespoon olive oil
•
1/2 teaspoon seasoned salt
•
1/2 teaspoon paprika
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1/2 teaspoon freeze-dried dill
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1/4 teaspoon ground black pepper
Directions
1
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.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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).