The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.

  • Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.

Editor's Note:

Nutrition data for this recipe includes the full amount of pickle juice. The actual amount consumed will vary.

Nutrition Facts

216 calories; protein 18g 36% DV; carbohydrates 2.1g 1% DV; fat 14.8g 23% DV; cholesterol 64.7mg 22% DV; sodium 1839.1mg 74% DV. Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Try it with Bread and Butter pickle brine- I had used all of the left over dill pickle brine. It was Amazing! and the flavor is really great! Try this with caramelized onions over the top- its really good! We have had this made both ways, but use chx breasts. When doing the dill pickle brine version -I used fresh finely chopped dill, and the flavor of the fresh dill is so much better. Read More
Rating: 5 stars
Fantastic recipe - one note about the sodium per serving another person mentioned. That number includes ALL the pickle juice. You'd have to drink the marinade to reach that sodium level per serving. Dump the marinade after using and enjoy your pickle chicken! Read More