Pickle Brined Chicken Thighs Recipe
These Pickle Brined Chicken Thighs are a delicious twist on classic roasted chicken, infused with tangy pickle juice and flavorful seasonings. The brining process ensures juicy, tender chicken with a crispy skin that is sure to impress your dinner guests.
- Prep Time: 10 minutes plus marinating time
- Cook Time: 40 minutes
- Total Time: 50 minutes plus marinating
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Chicken Thighs:
- 2 pounds bone-in, skin-on chicken thighs
Brine:
- 2 cups dill pickle juice
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional, depending on saltiness of pickle juice)
Garnish:
- Fresh parsley for garnish
Instructions
- Brine the Chicken: Place chicken thighs in a large resealable bag or shallow dish. Pour pickle juice over them, seal, and refrigerate for at least 4 hours or overnight.
- Preheat the Oven: Preheat oven to 425°F (220°C).
- Prepare the Chicken: Remove chicken from the brine, pat dry, rub with olive oil, and season with garlic powder, smoked paprika, onion powder, black pepper, and salt if needed.
- Bake the Chicken: Arrange chicken on a baking sheet or in a baking dish, skin side up. Roast for 35–40 minutes until crispy and internal temperature reaches 165°F (74°C).
- Rest and Garnish: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For extra crispiness, broil the chicken for 2–3 minutes after baking.
- This recipe can also be prepared on the grill over medium-high heat, cooking for about 6–7 minutes per side.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 105 mg
