Pickle Brined Grilled Chicken
Hey there, grill masters! Ready to kick your BBQ game up a notch? Check this out – pickle brined grilled chicken. Yep, you heard that right! It’s a total game-changer. Pickle lovers will love to eat this chicken. So, here’s the deal: we’re taking regular ol’ chicken and giving it a pickle-y twist. It’s not just about the flavor (which is awesome, by the way); pickle juice also keeps your chicken super juicy. No more dry, sad chicken from your grill with grilled pickle brine chicken!
Pickle lovers have found my famous refrigerator dill pickles. I have used them in creamy pickle coleslaw, so why not with chicken? So when I was trying to change up my normal BBQ brined chicken, I decided that if the fried chicken places can have brined chicken, the grillers can too.
Ingredients for Pickle Chicken
The basics of the recipe are found in a jar of my homemade pickles and chicken. If you don’t have homemade pickles, here are the ingredients you need.
For the Brine:
- pickle juice (from your favorite jar of pickles)
- Pickles
- garlic, minced
- onions
- black peppercorn
- Olive oil
For the Chicken:
- 4 boneless, skinless chicken thighs (or chicken breasts, if you prefer)
- Dan-O’s Chicken Seasoning & Black pepper
- Olive oil for grilling
See recipe card for quantities.
Instructions for How to Make Grilled Chicken Brined in Pickle Juice
This pickle-brined chicken can be made the night before you want to grill it to help speed up the grilling process when you grill or smoke it.
- Brine the Chicken: Place the chicken in a large bowl or bag with the brine of pickle juice, pickles, onions, garlic, peppercorns, and olive oil. Make sure the chicken is fully submerged in the liquid. Seal the bag or cover the bowl with plastic wrap and put in the fridge for at least 4 hours, but preferably overnight. The longer the chicken marinates, the more flavorful it will become.
- Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly distributed and glowing red. For a gas grill, ensure all burners are evenly lit and the temperature is consistent.
- Season the Chicken for the Grill: Remove the chicken from the brine and dry it with paper towels. Then, discard the brine. Lightly season the chicken with Dan-O chicken seasoning or salt and pepper on both sides.
- Grill the Chicken: Finally, place the chicken on the grill grates. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Avoid overcooking to keep the meat juicy.
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to be redistributed, ensuring every bite is tender and flavorful. Serve the chicken hot, garnished with fresh herbs if desired.
Hint: Do not overcook the chicken. The chicken will continue to cook once you pull it off the grill, so do not let it get hotter than 165 degrees on the grill.
Substitutions for Pickle Brined Chicken
If you’re looking to make adjustments to the pickle brine grilled chicken recipe, here are some substitution ideas to suit different preferences, dietary needs, or ingredient availability:
Brine Substitutions
- Pickle Juice:
- Buttermilk: For a tangy and tenderizing effect, use buttermilk as a brine substitute.
- Apple Cider Vinegar: Combine apple cider vinegar with water (1 part vinegar to 2 parts water) to mimic the acidity of pickle juice.
- Lemon Juice: Dilute lemon juice with water for a citrusy alternative.
- Olive Oil:
- Vegetable Oil: A neutral-flavored oil that works well in the brine.
- Avocado Oil: Another neutral option with a similar smoke point.
- Garlic and Onions:
- Garlic Powder and Onion Powder: Use 1/2 teaspoon of garlic powder and onion powder for the garlic and onions
- Shallots: Finely minced, shallots provide a milder flavor.
- Black Pepper:
- White Pepper: Offers a slightly different heat but works well.
- Crushed Red Pepper Flakes: Adds a bit of heat along with the peppery taste.
Chicken Substitutions
- Boneless, Skinless Chicken Breasts: Perfect for people who love the white meat. The brine keeps the chicken breasts juicy
- Chicken Drumsticks: Great for a more casual meal and finger food.
- Turkey Cutlets: A leaner alternative with a similar texture.
- Pork Chops: Substitute pork chops both bone-in pork chops and boneless pork chops for a change to grilled chicken.
Delicious Variations to Pickle Brine Grilled Chicken
While the classic pickle brined grilled chicken is a fantastic dish on its own, there are numerous ways to add variety and customize it to suit different tastes and occasions. Here are some creative variations to try:
1. Spicy Pickle Brined Chicken:
- Ingredients: Use spicy pickle juice for the brine and add a teaspoon of crushed red pepper flakes or a splash of hot sauce to the mixture.
- Serving Suggestion: Pair with cooling sides like a cucumber salad or yogurt-based dip to balance the heat.
2. Sweet and Tangy Pickle Brined Chicken:
- Ingredients: Use bread-and-butter pickle juice for a sweeter brine. Add a tablespoon of brown sugar and a teaspoon of mustard powder to the brine.
- Serving Suggestion: Serve with grilled peaches or a honey mustard dipping sauce.
3. Herbed Pickle Brined Chicken:
- Ingredients: Add fresh herbs such as rosemary, thyme, and dill to the pickle brine. You can also include a bay leaf for extra flavor.
- Serving Suggestion: Serve with roasted potatoes and a fresh herb salad.
4. Smoky Pickle Brined Chicken:
- Ingredients: Add a teaspoon of smoked paprika and a few drops of liquid smoke to the brine.
- Serving Suggestion: Pair with smoky grilled vegetables or a chipotle mayo dip.
5. Lemon-Dill Pickle Brined Chicken:
- Ingredients: Use dill pickle juice and add the zest and juice of one lemon along with fresh dill to the brine.
- Serving Suggestion: Serve with a lemon-dill yogurt sauce and a side of quinoa salad.
Bonus Tip:
- Mix and Match: Feel free to mix and match these ideas to create your own unique variation. For instance, you could combine elements from both variations to make a spicy herbed pickle-brined chicken.
By experimenting with these variations, you can keep your grilling menu exciting and cater to a wide range of tastes. Enjoy exploring these delicious twists on the classic pickle brined grilled chicken!
Grilling Equipment
My favorite grilling essentials can be found on the Amazon store.
The grill I use is the Big Green Egg XL. The plates used are Marin style from Crate and Barrel.
Storing and Reheating Leftover Pickle Brined Grilled Chicken
Properly storing and reheating leftover pickle brined grilled chicken ensures it stays delicious and safe to eat. Here’s how to do it:
Storing Leftovers
- Cool Quickly:
- Allow the grilled chicken to cool to room temperature, but don’t leave it out for more than two hours to avoid bacterial growth.
- Use Airtight Containers:
- Place the cooled chicken in an airtight container. Alternatively, you can wrap it tightly in aluminum foil or plastic wrap.
- Refrigerate:
- Store the chicken in the refrigerator if you plan to consume it within 3-4 days.
- Freeze:
- For longer storage, place the chicken in a freezer-safe container or a resealable plastic freezer bag. It can be stored in the freezer for up to 3 months.
- To prevent freezer burn, ensure all air is removed from the bag before sealing.
Reheating Leftovers
In the Microwave:
- Prepare the Chicken:
- Place the chicken on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out.
- Reheat:
- Heat on medium power for 2-3 minutes, checking halfway through and flipping the chicken to ensure even heating. Continue heating in 30-second intervals if needed until the chicken is thoroughly warmed.
In an Air Fryer:
- Preheat:
- Preheat the air fryer to 350°F (175°C).
- Prepare the Chicken:
- Place the chicken in the air fryer basket in a single layer.
- Reheat:
- Heat for 3-5 minutes, checking for doneness. This method helps to maintain the crispy exterior.
Tips for Best Results
- Avoid Overheating: Overheating can cause the chicken to become dry. Always check the internal temperature to ensure it’s heated through without overcooking.
- Add Moisture: Adding a bit of broth or water before reheating can help keep the chicken moist.
- Covering: Covering the chicken while reheating in the oven or microwave helps to retain moisture.
By following these storage and reheating tips, you can enjoy your leftover pickle brined grilled chicken without sacrificing its delicious flavor and tenderness.
Top tip
Creating the perfect pickle brined grilled chicken involves a few key steps and tips to ensure your chicken is flavorful, juicy, and grilled to perfection. Here are some expert tips to help you achieve the best results:
- Pat Dry Before Grilling: After removing the chicken from the brine, pat it dry with paper towels. This helps remove excess moisture to achieve a better sear and prevents flare-ups on the grill.
- Grill to Perfection:
- Cook Evenly: Grill the chicken for about 6-7 minutes per side, depending on the thickness of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Avoid Overcooking: Overcooked chicken can become dry. Remove the chicken from the grill as soon as it reaches the proper temperature.
- Let it Rest: Allow the grilled chicken to rest for a few minutes after cooking. This helps the juices redistribute throughout the meat, making it more tender and juicy.
FAQ
Brining chicken in pickle juice tenderizes the meat through its acidic content, enhances flavor with spices and vinegar, and improves moisture retention, resulting in juicier, more flavorful chicken after cooking. This method simplifies seasoning and marinating, offering a convenient way to achieve delicious results with added tanginess.
Related Grill Recipes
Looking for other recipes for the grill like this? Try these:
BBQ Side Dishes
These are my favorite salads to serve with anything off the grill:
Pickle Brined Grilled Chicken
Ingredients
- 2 pounds chicken
- 2 cups pickle juice
- ½ cup Olive Oil
- 2 cloves garlic minced
- ¼ cup onions
- ½ cup pickles
- ½ teaspoon black peppercorns
- 1 tablespoon Dan-o's Seasoning
Instructions
- Place chicken in a large bowl or ziploc bag. Add half the pickles from a pint jar and all the juices, garlic, onions, and seasonings from the pickles. Add olive juice and make sure the chicken is submerged. Refrigerate for four hours or overnight.
- Remove from marinade, and pat dry. Season with the 1 tablespoon Dan-o's Seasoning. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Avoid overcooking to keep the meat juicy.1 tablespoon Dan-o's Seasoning
- Let the chicken rest for five minutes before serving.
Nutrition
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