PICKLE BRINE CHICKEN
There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.
Nutrition Facts : Calories 351 calories, Carbohydrate 10.9 g, Cholesterol 129.2 mg, Fat 12.2 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2.5 g, Sodium 5451.5 mg, Sugar 6.6 g
PICKLE-BRINED FRIED CHICKEN SANDWICH
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
Provided by Alexa Weibel
Categories dinner, lunch, poultry, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
- While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
- In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
- Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
- Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
- Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
DILL PICKLE CHICKEN
A succulent chicken dish that has a thick rich tangy sauce perfect for dipping crusty bread! I like to serve this over plain noodles, sometimes topping it with Cheddar cheese. Yum, yum, yum. It is super simple and uses ingredients most households always have on hand. Although dill pickles are added, the dish it doesn't taste a bit like pickles; however, they definitely make the dish by adding a special something. Warning--this a lick-your-fingers recipe, enjoy!
Provided by MSMUM1977
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
- Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 11.9 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 1.3 g, Protein 40.6 g, SaturatedFat 6.6 g, Sodium 651 mg, Sugar 8.2 g
GRILLED DILL PICKLE CHICKEN THIGHS
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
- Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.
Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg
More about "grilled dill pickle chicken thighs recipes"
GRILLED CHICKEN THIGHS (EASY MARINADE!) - SPEND WITH …
From spendwithpennies.com
5/5 (119)Total Time 1 hrCategory Chicken, Dinner, Entree, Main CourseCalories 385 per serving
- Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
RECIPE: DILL PICKLE CHICKEN | THE KITCHN
From thekitchn.com
Author Kelli FosterEstimated Reading Time 3 mins
DILL PICKLE GRILLED CHICKEN - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
Category Main CoursesCalories 571 per serving
PICKLE-BRINED GRILLED CHICKEN - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
GRILLED PICKLE BRINED CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
DILL PICKLE BRINED CRISPY CHICKEN - THE WHOLE SMITHS
From thewholesmiths.com
SKILLET LEMON DILL CHICKEN THIGHS RECIPE - DAMN …
From damndelicious.net
GRILLED CHICKEN THIGHS RECIPE (WITH EASY MARINADE)
From thekitchn.com
DILL PICKLE CHICKEN THIGHS ~ THE RECIPE BANDIT
From therecipebandit.com
GRILLED CHICKEN THIGHS - HEY GRILL, HEY
From heygrillhey.com
ZESTY GRILLED DILL PICKLE CHICKEN THIGHS – THE DELISH RECIPE
From thedelishrecipe.com
4.8/5 (383)Category Grilled ChickenCuisine AmericanTotal Time 4 hrs 20 mins
32 EASY CHICKEN RECIPES FOR KIDS | CHICKEN DINNER IDEAS FOR A …
From foodnetwork.com
Author By
PICKLE CHICKEN CURRY RECIPE - TODAY
From today.com
30 GRILLED CHICKEN THIGH RECIPES
From allrecipes.com
50+ BEST BONELESS CHICKEN THIGH RECIPES
From allrecipes.com
BOBBY FLAY’S GRILLED CHICKEN LETTUCE WRAPS RECIPE – SHEKNOWS
From sheknows.com
PERUVIAN GRILLED SPATCHCOCK CHICKEN WITH GREEN SAUCE RECIPE
From today.com
GRILLED DILL PICKLE CHICKEN THIGHS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
GRILLED CHICKEN THIGHS (BONE-IN OR BONELESS) - WHOLESOME YUM
From wholesomeyum.com
BEST PICKLE CHICKEN RECIPE - HOW TO MAKE PICKLE CHICKEN - DELISH
From delish.com
GRILLED CHICKEN THIGH RECIPES - 35 TASTY RECIPES - EATING ON A …
From eatingonadime.com
MEDITERRANEAN CHICKEN SALAD TACOS RECIPE - TODAY
From today.com
GRILLED DILL PICKLE CHICKEN THIGHS RECIPES
From get-all-recipes.com
GRILLED CHICKEN THIGHS WITH PICKLED PEACHES RECIPE
From foodandwine.com
GRILLED CHICKEN THIGHS – WELLPLATED.COM
From wellplated.com
You'll also love