Description
This Pickle Brined Chicken Thighs recipe offers a flavorful and juicy twist on classic roasted chicken. The chicken is marinated in dill pickle juice, which tenderizes the meat and infuses it with a tangy, zesty flavor. After marinating, the thighs are seasoned with a blend of garlic powder, smoked paprika, onion powder, and black pepper, then roasted in the oven until the skin is perfectly crispy and the meat is tender and juicy. Garnished with fresh parsley, this dish makes for an easy, delicious main course that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in, skin-on chicken thighs
- 2 cups dill pickle juice
Seasoning and Garnish
- 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, adjust based on pickle juice saltiness)
- Fresh parsley for garnish
Instructions
- Brining the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour 2 cups of dill pickle juice over the chicken, ensuring they are fully submerged. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C) to ensure it’s hot enough to crispen the skin.
- Prepare the Chicken: Remove the chicken thighs from the pickle brine and pat them completely dry using paper towels. This step is crucial for achieving crispy skin. Rub each thigh with 2 tablespoons of olive oil, then season evenly with garlic powder, smoked paprika, onion powder, black pepper, and salt if needed.
- Roast the Chicken: Arrange the seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a baking dish. Roast in the preheated oven for 35 to 40 minutes, or until the skin becomes crispy and the internal temperature reaches 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Garnish with freshly chopped parsley before serving.
Notes
- For extra crispy skin, broil the chicken for 2–3 minutes after baking, watching closely to prevent burning.
- This recipe can also be cooked on the grill over medium-high heat, cooking about 6–7 minutes per side, yielding a delicious smoky flavor.
- Adjust salt carefully, as the pickle juice can be quite salty depending on brand.
- Ensure the chicken is patted dry thoroughly for best crispiness.
