Yield: Serves 4 to 6

Pickle brine makes an excellent marinade, and transforms grilled chicken into something truly divine. Dill pickle fans will love grilled pickle-brined chicken over a pickle caesar salad. If you’re not grilling, these can also be cooked in a cast iron skillet over medium-high heat on the stovetop, or baked in the oven.

Ingredients

  • 8 to 12 chicken thighs (with or without skin and bone)
  • 1 to 2 cups dill pickle brine
  • 1 tbsp grainy or Dijon mustard
  • 1 garlic clove, crushed
  • Freshly ground pepper, to taste
  • Vegetable oil, for cooking

Method

Put your chicken thighs into a bowl, container or heavy-duty resealable bag and add enough pickle brine  to cover them, along with the mustard, garlic and plenty  of black pepper. Let sit for at least 1 hour, or up to a day.

When you’re ready to grill, preheat your grill to medium-high. Brush the grill with some oil, remove the chicken pieces from the marinade (discarding the marinade)  and grill for 3 to 5 minutes per side, flipping as they turn golden and char-marked. Grill on each side until cooked through—an internal thermometer should read 165°F. (Cooking time will vary based on the size of the chicken thighs, and whether they contain skin and bone.)

Tent with foil and let rest for at least 5 minutes  before serving.

Julie Van Rosendaal

Julie Van Rosendaal