Go Back

pickle juice chicken marinade

Juicy, tangy chicken thighs marinated in dill pickle juice and spices, grilled or seared for bold flavor and tender texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Marinating time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • 2 cups dill pickle juice
  • 1 tablespoon light brown sugar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon hot sauce
  • ¼ teaspoon cayenne pepper
  • 3 pounds boneless skinless chicken thighs

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Large ziplock bag or container
  • Grill or skillet
  • Tongs
  • Meat thermometer
  • Plate

Method
 

  1. In a bowl, mix together the dill pickle juice, brown sugar, salt, black pepper, hot sauce, and cayenne pepper.
  2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for 1–4 hours.
  3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
  4. Heat a grill or skillet over high heat.
  5. Cook the chicken thighs for about 4–5 minutes per side until nicely browned and cooked through.
  6. Ensure the internal temperature reaches 165°F for safe consumption.
  7. Allow the chicken to rest for 5 minutes before serving.
  8. Serve hot and enjoy the juicy, flavorful chicken.