Dill Pickle Grilled Chicken

  • By KJ

Dill Pickle Grilled Chicken. Try saying that three times fast! It’s a mouthful in every sense — hard to say and deliciously salty and tender to eat.

This chicken recipe is a tangy twist on your regular grilled dinner. A pickle marinade and fresh dill amp up this smoky chicken for a mouthwatering, healthy entrée.

Serve dill pickle chicken with finely chopped pickles and your favorite sides — like crusty bread, fresh salad, and a refreshing drink.

Who knew that leftover pickle juice could be so useful?

Dill pickle grilled chicken thighs on a platter with chopped dill and pickles.

Dill Pickle Grilled Chicken. Try saying that three times fast! It’s a mouthful in every sense — hard to say and deliciously salty and tender to eat.

This chicken recipe is a tangy twist on your regular grilled dinner. A pickle marinade and fresh dill amp up this smoky chicken for a mouthwatering, healthy entrée.

Serve dill pickle chicken with finely chopped pickles and your favorite sides — like crusty bread, fresh salad, and a refreshing drink. 

Who knew that leftover pickle juice could be so useful?

Dill pickle grilled chicken thighs on a platter with chopped dill and pickles.

Why KJ Loves

Dill Pickle Grilled Chicken

Dill Pickle Grilled Chicken

It is officially the year of the dill pickle, haha! If you notice, there are dill pickle-flavored products all around – and I’m not mad about it! Using dill pickle juice to marinate the chicken is the best decision because it’s perfectly briney, salty, garlicky and herby. Plus, it’s pretty darn easy and delicious!

A close-up photo of a grilled chicken thigh.

What You’ll Need

  • Chicken breasts or thighs (boneless, skinless)
  • Pickle juice (use whatever you have left from the pickle jar!) I HIGHLY recommend using a more “fresh” pickle juice for this recipe such as this one!
  • Extra virgin olive oil
  • Salt and pepper
  • Pickles (chopped)
  • Fresh dill (chopped)
Chicken thighs marinating in pickle juice in a bag.

Brining your Chicken in Pickle Juice

Brining chicken works well because it helps the chicken absorb moisture — making it juicier after it’s done cooking! 

The salt in the brine also breaks down some of the chicken’s proteins, making it more tender. 

The great thing about brining is that it makes the grilling process more forgiving. Your chicken will stay moist and flavorful, even if it’s cooked for a bit longer! 

Using pickle juice brings a fun and tangy twist. 

The process is simple:

Add the chicken to a large Ziplock bag or container with a fitted lid. Pour the pickle juice over the chicken. Cover and refrigerate for at least 1 hour and up to 8 hours.

Mayo in a glass bowl.

Grilling your Dill Pickle Chicken

1

Preheat the grill.

Set your grill to high heat, allowing it to fully warm up before you start cooking.

2

Prepare the chicken.

Remove the chicken from the brine and pat it dry with paper towels. Drizzle olive oil evenly over the chicken, ensuring it is well-coated. Season both sides of the chicken with salt and pepper.

3

Start grilling the chicken.

With your grill still on high heat, turn off one side to create a cooler zone. Place the chicken on the active high-heat side of the grill. 

Cook for several minutes until the chicken releases easily from the grill and displays clear grill marks. Flip the chicken to mark and sear the other side.

4

Finish cooking.

Once both sides have grill marks, move the chicken to the cooler part of the grill to continue cooking through indirect heat. Close the lid and let the chicken cook until it reaches an internal temperature of 165 degrees. 

If your grill does not support different heat zones, lower the heat to the lowest setting to finish cooking.

5

Rest and serve.

Remove the dill pickle brined chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Serve the chicken garnished with freshly chopped pickles and dill.

6

Wash the dishes. How sad.

All of the ingredients for the dipping sauce together in a glass bowl.

How To Serve Dill Pickle Grilled Chicken

Serve your grilled dill chicken along with your favorite sides. 

You could also serve grilled pickle chicken between toasted buns as a sandwich, over lettuce for a salad, or with pasta and a creamy dressing.

Dill Pickle Grilled Chicken FAQ

What does soaking chicken in pickle juice do?

Soaking chicken in pickle juice helps tenderize the meat and adds a tangy flavor. It’s essentially brining the chicken

Can you marinate chicken in pickle juice for too long?

Yes, if the chicken is marinated in pickle juice for too long, it can become too salty or give the chicken an unpleasant texture. I recommend a max of 8 hours marinating. 

How do you chop fresh dill?

To chop fresh dill, remove the fronds from the stems. Then, bunch the small leaves together and finely chop them with a sharp knife.

What does pickle brine chicken taste like?

Pickle brine chicken tastes tangy and slightly salty with a hint of the spices or herbs used in the pickle juice, like dill.

Dill pickle grilled chicken on a platter.
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Dill pickle grilled chicken thighs on a platter with chopped dill and pickles.

Dill Pickle Grilled Chicken


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings 1x

Description

Dill Pickle Grilled Chicken. Try saying that three times fast! It’s a mouthful in every sense — hard to say and deliciously salty and tender to eat.

This chicken recipe is a tangy twist on your regular grilled dinner. A pickle marinade and fresh dill amp up this smoky chicken for a mouthwatering, healthy entrée.

Serve dill pickle chicken with finely chopped pickles and your favorite sides — like crusty bread, fresh salad, and a refreshing drink. 

Who knew that leftover pickle juice could be so useful?


Ingredients

Scale
  • 810 boneless, skinless chicken thighs
  • 2 cups pickle juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

For the dipping sauce:

  • 1 cup mayo
  • 1 tablespoon fresh dill, chopped
  • 2 pickle spears, diced
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Instructions

For the chicken:

  1. Add the chicken to a large ziplock bag or container with a fitted lid to be able to brine the chicken. Pour the pickle juice over the chicken. Cover and refrigerate for at least 1 hour and up to 8 hours in advance. 
  2. Preheat the grill to high heat.  Remove the chicken from the brine and pat dry with a paper towel. Evenly pour the oil over the chicken and season with salt and pepper on both sides. 
  3. Turn one half of the grill off and leave the other half on high heat. Place the chicken on the high heat section and allow to cook for several minutes or until the chicken releases and has grill marks. Flip and do the same thing to the other side. 
  4. Once the chicken has good grill marks on both sides, transfer the chicken over to the section of the grill where the heat is off so that it can continue to cook to 165 degrees internal temperature over indirect heat. If you don’t have a grill where you can create these grilling zones, simply turn the heat to low for the remainder of the cooking time for the chicken. 
  5. Remove from the grill and allow to rest for a few minutes. 

For the dipping sauce:

  1. Stir together the mayo, fresh dill, chopped pickles, onion powder and garlic powder until combined.
  2. Serve the dipping sauce alongside the grilled chicken with additional chopped dill and pickles sprinkled over as a garnish. Enjoy!

Notes

  • Fresh pickles and pickle juice is recommended for this recipe – such as this one!
  • Boneless, skinless chicken breasts can also be used for this recipe.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Grilling

Nutrition

  • Serving Size: 1
  • Calories: 343
  • Sugar: 5.7g
  • Sodium: 298mg
  • Fat: 24.8g
  • Carbohydrates: 21g
  • Fiber: 3.9g
  • Protein: 14.1g
Dill pickle grilled chicken thighs on a platter with chopped dill and pickles.

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

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