Grilled Dill Pickle Chicken Thighs: An Easy & Delicious Recipe

Ingredients

• 4 skinless chicken thighs
• 1.5 cups dill pickle juice
• 1 tablespoon olive oil
• 0.5 teaspoon seasoned salt
• 0.5 teaspoon paprika
• 0.5 teaspoon freeze-dried dill
• 0.25 teaspoon ground black pepper

Instructions

1. Place chicken thighs in a resealable plastic bag; pour pickle juice into the bag, ensuring the chicken is fully coated. Remove excess air and seal tightly. Marinate in the refrigerator for 4 hours to allow the flavors to fully penetrate.
2. Preheat your outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
3. In a small bowl, whisk together olive oil, seasoned salt, paprika, dried dill, and freshly ground black pepper. Remove the marinated chicken from the pickle juice and discard the used juice. Generously brush all sides of the chicken with the seasoned oil mixture.
4. Place the chicken on the preheated grill. Cook, flipping the chicken halfway through the grilling process, until the chicken is cooked through and the juices run clear. This should take approximately 12 minutes. Ensure an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone, reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Nutrition

• Calories: 216 kcal
• Fat Content: 15 g
• Fiber Content: 0 g
• Sodium Content: 1839 mg
• Protein Content: 18 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g