This budget-friendly recipe will earn a spot in your permanent rotation. Try it with fried chicken, chicken sandwiches, and more.
Prep Time:5 minutesmins
Cook Time:10 minutesmins
Marinating time:2 hourshrs30 minutesmins
Total Time:2 hourshrs45 minutesmins
Equipment
Large bag or dish
Ingredients
2cupsdill pickle juice
1tablespoonlight brown sugar
1teaspoonsea salt
½teaspoonblack pepper
1tablespoonhot sauce(I used Franks Red Hot)
¼teaspooncayenne pepper
3poundsboneless skinless chicken thighs
Instructions
Make the marinade. Mix the dill pickle juice, light brown sugar, sea salt, black pepper, hot sauce, and cayenne pepper in a medium-sized mixing bowl until fully combined. Set the marinade aside.
Soak the chicken. Place the chicken thighs in a 2-inch deep baking dish. Then, pour the prepared pickle juice marinade over the chicken, making sure it’s fully covered. Cover the dish and refrigerate for 1-2 hours or up to 4 hours.
Remove from fridge. Take the marinated chicken out of the refrigerator and let it sit at room temperature for 30 minutes before cooking.
Cook. Preheat your grill or cast iron skillet to high heat. Lightly brush with olive oil to prevent sticking. Remove the chicken from the marinade and shake off any excess. Grill for 4-5 minutes per side or until the internal temperature reaches 165℉ using an instant-read thermometer. Let the chicken rest for 5 minutes before serving.
Serve. Serve hot or cold, with sides or in a sandwich.
Notes
You can use any type of chicken, but I prefer thighs because they don't dry out. Use a meat thermometer to make sure they don't over cook.You can store any leftover marinade in the fridge for 1 week.