Grilled Pickle Brined Chicken
Yep, I’m at it again with another unique and flavorful brine! This time I am making a Grilled Pickle Brined Chicken recipe and it could not be simpler.
You could also make this recipe on your Blackstone or flat top griddle
The pickle brine gives such a crazy good flavor, but it’s not too, ummm… pickley at all (yes, yes, sometimes I make up fun words like pickley).
How to make Grilled Pickle Brined Chicken
You’ll need about one and a half cups for 4 chicken breasts.
Or boneless, skinless chicken thighs, which are my favorite cut of chicken by far.
Brine the chicken in the pickle juice overnight with some brown sugar as well.
Just put it all in a gallon bag and into the fridge for at least 24 hours.
When you’re ready to grill remove the chicken from the bag and get rid of the brine.
Pat the chicken dry and sprinkle with a little Old Bay seasoning on both sides.
All that’s left to do now is grill or griddle these babies over medium to medium high heat.
If cooking on your Blackstone griddle just add a little cooking oil first.
They will take around 5 to 6 minutes per side.
The flavor from this pickle brined chicken is so unique and delicious!
The hint of pickle along with the bit of sweetness from the brown sugar is out of this world amazing.
Simple grilling recipes like this make for the perfect summer dinner 🙂
More yummy recipes for you like this Grilled Pickle Brined Chicken…
Smoked Pickle Brined Chicken Wings
Grilled Korean Chicken
Loaded Teriyaki Chicken
Blackstone Teriyaki Chicken Skewers
Summer Grilling Recipes
Here is a complete list of my all time favorite recipes for the grill!
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Grilled Pickle Brined Chicken
A unique and flavorful grilled chicken dish
Ingredients
- 4 to 6 boneless, skinless chicken thighs or thin cut chicken breasts
- 1 1/2 cups pickle juice (leftover liquid from pickle jar)
- 1/4 cup brown sugar
- Old Bay seasoning
Instructions
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Place the chicken in a gallon size plastic bag. Add the pickle juice and brown sugar. Massage the bag until the brown sugar is dissolved. Place in a large bowl (in case of a leak) and into the fridge for 24 hours.
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Remove the chicken from the bag, discard the bag and brine. Pat the chicken dry with paper towels. Sprinkle both sides lightly with Old Bay seasoning.
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Preheat your grill or Blackstone griddle to medium/medium high heat. Cook the chicken for 5-6 minutes per side, depending on thickness of the chicken. If using your griddle add some cooking oil first.
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