Tangy, juicy, and packed with flavor—this dill pickle chicken is a crispy, zesty twist on a classic favorite.
Pickle juice or brine is the secret ingredient to this tender and flavorful chicken. A bit of sugar, seasonings, and some time to marinate add extra flavor that will make this dish hard to resist.
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Holly’s Recipe Highlights
Flavor: This dill pickle marinated chicken is tangy, savory, and slightly zesty, with garlicky herbs and a hint of sweetness, creating juicy, flavorful bites.
Difficulty: This recipe is easy to make, requiring simple ingredients and minimal prep, making it perfect for a quick and flavorful meal.
Tip: Don’t let the chicken sit in the marinade for longer than 60 minutes.
What’s in Dill Pickle Marinated Chicken
Chicken: This recipe works well with chicken breasts or thighs.
Pickle Brine/Juice: Pickle brine or juice is the seasoned vinegar and salt water used to make pickles in the canning process.
Use the juice from your favorite jar of pickles; any flavor will do! Garlic pickles or spicy pickles are great in this recipe. Sweet pickles are not recommended.
Seasonings: I like to add extra spices and seasonings. if you’re in a rush, you can skip these or add whatever spices you like.
Serving Dill Pickle Chicken
Serve dill pickle chicken with roasted potatoes, coleslaw, garlic butter rice, or buttery noodles, grilled vegetables, or cornbread. It’s also great to add to a sandwich with lettuce and tomatoes.
Leftovers
- Store leftover chicken in an airtight container in the refrigerator for up to four days. Leftovers can also be frozen and will keep for 3 months in the freezer.
- Use leftovers to add to sandwiches, wraps, quesadillas, tacos or rice bowls. They also make a delicious topper for salads.
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Dill Pickle Chicken
Equipment
- Freezer Bag for marinating
Ingredients
- 4 boneless skinless chicken breasts about 5 to 6 oz. each
- 1 ½ cups dill pickle brine or dill pickle juice
- 2 tablespoons sugar
- 1 teaspoon dried dill
- 2 cloves garlic sliced
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil for cooking
Instructions
- In a large freezer bag, combine pickle brine, sugar, garlic, dill, oregano, salt and pepper. Squeeze the bag until it's well mixed.
- Place the chicken breasts on a cutting board and poke with a fork about 5 times per breast.
- Add the chicken to the brine, remove as much air from the bag as possible, and turn to coat.
- Marinate in the fridge for at least 30 minutes or up to 60 minutes, turning occasionally.
To Cook
- Preheat the grill to medium high heat.
- Remove the chicken from the brine and discard the brine and garlic.
- Pat the chicken dry before cooking and brush with olive oil.
- Grill 5 to 7 minutes per side or until the chicken reaches 165℉ in the thickest part of the breast.
Notes
- Nutrition information is an estimate and represents 10% of the brine mixture.
- Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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