I tried this recipe exactly as directed, using 4 boneless, skinless thighs. I think soaking them another hour or 2 might make them just a little tastier, but they were moist and tender. I realize you can't marinate for too long or the acid starts cooking the meat, but I have heard up to 4 hours is okay. Very good. I will use more than a pinch of cayenne next time!!
I tried this recipe exactly as directed, using 4 boneless, skinless thighs. I think soaking them another hour or 2 might make them just a little tastier, but they were moist and tender. I realize you can't marinate for too long or the acid starts cooking the meat, but I have heard up to 4 hours is okay. Very good. I will use more than a pinch of cayenne next time!!
Made this tonight. Followed the recipe,but let it brine for four hours. Grilled it on my Weber,vents medium,so it took about twenty minutes,turning four times. Came out juicey & moist,great flavor. This is a keeper. I don't understand the reviews complaining abut the pickle flavor,it had a nice tang to it,but did not taste like pickles.
Surprisingly good flavor and a nice moist piece of chicken. I didn't change a thing and I don't know what I would.
I only marinated in dill pickle juice. I salt pepper garlic and cornstarch my chicken tenders and I used thigh meat. Came out awesome. I would take a pickle slice and wrap around tender and pop in my mouth for an awesome taste of wonderfulness almost ate all the pickles in the jar. Still had enough to take to lunch next day.
I followed this recipe as directed. I could certainly taste the pickle juice and not in a good way. Didn't find the chicken to be especially moist either. Wouldn't make it again.
I make my own garlic dill pickles consequently always have extra pickle juice left over. I brined the chicken exactly as the recipe was written and it was some on the tastiest most moist grilled chicken we've ever eaten. Excellent...will definitely make it again.
Very good! I used McClure's pickle brine which is made with apple cider vinegar and it came out being delicious. If you are lucky enough to have McClure's pickles at the local grocery I would recommend trying it.
Holy. Cow. I mean chicken! Amazing! Try this and be happy! I grilled this delicious meal and am soooo grateful for my man Chef John for posting this! My final result had a subtle and valuable hint of dill but it is an after note and not at all overpowering. Having said that DO NOT SKIMP ON THE PICKLE JUICE! it really does add a layer of flavor that is lovely. The only significant change I made is the addition of perhaps 1/2 cup of white sugar (its all I had) to make it more like my favorite turkey brine. My method was to melt the sugar into a glass of very hot water and then stir that into the rest of the brine. Also I cut the salt in half because pickle juice is already salty and that's just how I roll baby! To be fair my result was tasty to me because I totally got a sweet ( not crazy- sweet) smoky and tangy coating on my grilled chicken and that is exactly what I was going for. Unlike most brining methods I use I only brined it for 3-4 hours or so. Therefore I did not rinse the brine off because I gambled that it would not be too salty and that worked! My remaining brine was boiled for 10. minutes. Then I removed about 1.5 cups of the magic potion and generously basted my bird every time i turned it over on the grill. The remaining brine got labled and frozen for next time it is too good to waste! By the way I grilled chicken wings and boneless skinless chicken breast. I had to be careful and keep turning it and watching it beca
Really good! I had tenders that I only marinated an hour and just cooked them on the stove top on a grill pan. Big hit with my 11yo! I look forward to making this again and truing it as a marinade before I fry tenders.
