Categories: Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs (4 to 6 thighs)
• 2 cups pickle brine (from a 32-ounce jar or larger)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup diced pickles (about 2 pickles, optional)
• 2 tablespoons chopped fresh dill (optional)

Directions

1. Place the chicken in a shallow dish or container and pour the brine over the top. If necessary, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.

2. Arrange a rack in the middle of the oven and heat to 425°F. Drain the chicken and pat dry with paper towels. Liberally season the chicken with salt and pepper on both sides. Place the chicken thighs in a single layer in an 8- or 9-inch square baking dish.

3. Roast until the chicken reaches an internal temperature of 165°F, about 20 minutes. Cover with aluminum foil, and let the chicken rest for 10 minutes. Garnish with chopped pickles and fresh dill, and serve warm.

Email to a friend | Print this recipe | Back