Barbecued Dill Pickle Chicken Thighs

Barbecued Dill Pickle Chicken Thighs (image source: LAURAF)

The following time you go after that last pickle in the container, cling to the juice. Chicken marinated in pickle juice makes some powerful delicate barbecued chicken. The pickle flavor doesn't overwhelm, however you truly do have to like dill pickles to partake in this.


Prep: 5 mins

Cook: 15 mins

Extra: 4 hrs

Complete: 4 hrs 20 mins

Servings: 4

Yield: 4 servings



INGREDIENTS

• 4 each skinless chicken thighs

• 1 ½ cups dill pickle juice

• 1 tablespoon olive oil

• ½ teaspoon prepared salt

• ½ teaspoon paprika

• ½ teaspoon freeze-dried dill

• ¼ teaspoon ground dark pepper

DIRECTION

Step 1

Place chicken thighs in a gallon-sized resealable sack. Pour pickle juice over the chicken. Seal sack and refrigerate for 4 hours.


Stage 2

Preheat an outside barbecue for medium-high intensity and softly oil the mesh.


Stage 3

Whisk olive oil, prepared salt, paprika, dill, and pepper together. Eliminate chicken from pickle juice; dispose of the juice. Brush all sides of the chicken with the carefully prepared oil.


Stage 4

Barbecue chicken for 6 minutes. Flip and barbecue until at this point not pink in that frame of mind, around 6 minutes more.



EDITOR'S NOTE:

Nourishment information for this recipe incorporates everything of pickle juice. The real sum consumed will shift.


NUTRITION FACTS.

Per Serving: 216 calories; protein 18g; sugars 2.1g; fat 14.8g; cholesterol 64.7mg; sodium 1839.1mg.

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