Pickle Brined Chicken Thighs – Fit Foodie Finds

Calling all pickle lovers, these Dill Pickle Chicken Thighs are made on the grill and will be your new favorite dinner!

The chicken thighs bine in dill pickle juice and then are grilled to juicy perfection. A vibrant and creamy dill sauce is served on top for an extra burst of flavor.

I love to let my chicken brine in pickle juice. I know, it sounds a little odd, but it is the year of the pickle after all! Brining in pickle juice not only adds a delicious tangy flavor but also helps to tenderize the meat. The longer you let the chicken sit in the brine, the more flavorful and tender it will be! It’s got all the benefits of a marinade without having to do any prep work. 

You really just soak it in pickle juice, grill it, and you’re done! It’s a quick and easy meal that will be an instant family favorite. These dill pickle grilled boneless chicken thighs are perfect for summer cookouts or lazy weeknight dinners. 

What You Need for Pickle Brined Chicken Thighs

• Boneless Chicken thighs: We love the way dark meat cooks up juicy and flavorful on the grill. Boneless, skinless thighs are easy to work with and cook evenly.
• Dill pickle juice: A jar of pickle juice from Milwaukee or Clausen brands is best!
• Lemon juice: Fresh lemon juice adds brightness and acidity to the dill pickle chicken recipe. 
• 2% Greek yogurt: This helps to make the dill pickle sauce creamy and tangy.
• Mayonnaise: Another key ingredient for making a rich and creamy dill sauce.
• Fresh dill: Amps up the pickle flavor and adds a fresh herbaceous note.

Top Tips for Grilling Chicken Thighs

• Grill at 400ºF for around 4-5 minutes on each side.
• Cook until chicken reaches 160ºF – 165ºF.
• Let rest for 10 minutes after grilling.

Ingredient Swaps & Add-Ins

Experience different flavors and textures by swapping or adding in ingredients to this dill pickle chicken recipe. Here are a few ideas:

Use different cuts of chicken: Chicken breasts, drumsticks, or even wings would all work well in this recipe. Just be sure to adjust cook times accordingly.

Spice it up: Add some heat by adding your favorite hot sauce to the pickle brine. You can also sprinkle some chili powder or red pepper flakes on the chicken before grilling.

Make a pickle slaw: Toss together shredded cabbage, grated carrots, and sliced dill pickles for a tangy slaw to serve on top of the chicken.

How to Store

Store leftover dill pickle chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F oven for about 10 minutes. 

What to Serve with Dill Pickle Grilled Boneless Chicken Thighs

This pickle juice chicken would pair wonderfully with other summery foods and drinks. To keep the pickle theme going, we recommend our Dill Pickle Chicken Salad and Spicy Pickle Margarita.

You would also LOVE our Garlic Lemon Pasta Salad with Fresh Herbs, Summer Corn Salad, or Easy Bean Salad!

Dill Pickle Chicken Thighs Recipe

These pickle-brined chicken thighs are brined in a tangy dill pickle juice marinade, coming out ultra tender and grilled to perfection. Serve ’em with a homemade dill sauce for an extra burst of flavor!

Prep:2 hours hours 30 minutes minutes

Cook:10 minutes minutes

Total:2 hours hours 40 minutes minutes

Ingredients

• 1-1.5 lbs. boneless skinless chicken thighs
• 1 cup dill pickle juice juice from Milwaukee or Clausen brands are best*
• ½ large lemon

Dill Sauce

• ½ cup 2% Greek yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons dill pickle juice
• ½ teaspoon salt
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh lemon juice

Tips & Notes

• We tested these with Grillo’s brand pickle juice, which wasn’t salty enough for a brine.
• We do not recommend using butter pickle juice.
• Baking instructions: Transfer the chicken thighs into an oven-safe dish. Bake at 400ºF for around 18-20 minutes or until the internal temperature reaches 160ºF—165ºF.
• Grilling instructions: Preheat the grill to 400ºF. Grill chicken thighs for 4-5 minutes over direct heat on each side or until the internal temperature of the chicken reaches 160ºF.