Pickle Juice Chicken Marinade

This budget-friendly recipe will earn a spot in your permanent rotation. Try it with fried chicken, chicken sandwiches, and more.

Prep Time5

Marinating time2

Total Time2 5

Course: Main Course

Cuisine: American

Keyword: easy chicken recipes, pickle juice chicken marinade

Servings: servings

Calories: 301kcal

Author: Katie

Equipment

Large bag or dish

Ingredients

2 cups dill pickle juice
1 tablespoon light brown sugar
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon hot sauce (I used Franks Red Hot)
¼ teaspoon cayenne pepper
3 pounds boneless 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 submerged. 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 on in a sandwich.

Notes

You can use bones or thighs, but I prefer thighs because they don't dry out. Use a meat thermometer if you use breasts to make sure they don't over cook. You can also use wings or drumsticks.

You can store any leftover marinade in the fridge for 1 week.

Nutrition