Easiest Way to Cook Perfect Pickle-Brined Chicken

Pickle-Brined Chicken. In a large resealable plastic bag, combine the chicken breasts with the pickle juice and a generous pinch of ground pepper. Seal the bag, pressing out any air, and refrigerate overnight. Drain the juice from the jars of pickles into a baking dish or bowl.

Add chicken to brine in a large pickle jar or place in a large resealable plastic bag set in a bowl; seal jar or bag. In a large bowl or jar, fully submerge the chicken thighs in dill pickle juice. Remove the chicken thighs from the pickle juice,. You can cook Pickle-Brined Chicken using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pickle-Brined Chicken

1. It's 64 oz of Jar pickles.
2. You need 6 of Bone in chicken thighs.
3. Prepare 1/4 cup of Flour.
4. Prepare 1/2 tsp of Ground black pepper.
5. You need 2 tbsp of Olive oil.
6. Prepare 1/4 cup of Merlot wine.
7. It's 3/4 cup of Chicken broth.
8. It's 1 tbsp of Butter.
9. You need 1 tsp of Dry Dill weed.

Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry. Fit a large pot with thermometer and. The pickle brine helps tenderize and flavor the chicken in a wonderful way. You'd think however, that the chicken would taste like a huge pickle, but it doesn't!

Pickle-Brined Chicken instructions

1. Drain pickles, reserving brine. Store, covered, in fridge up to two weeks. Place chicken in jar of brine. Cover and chill in fridge 8-24 hours.
2. Preheat oven to 475?F. Prepare a 9x13 baking pan by lining with foil and spray with cooking spray. Remove chicken from brine and pat dry with paper towels. Discard brine..
3. In bowl, combine flour and pepper. Heat oil in large fry pan to medium high. Coat chicken in flour and place skin side down in hot oil. Fry 8 minutes to sear..
4. Place in prepared pan, skin side up. Bake for 15 minutes. Loosely tent with foil and rest 5 minutes after removing from oven..
5. Drain all but 1 tbsp oil from pan and add wine. Boil over medium-high heat for two minutes, loosening brown bits from pan with wooden spoon. Add broth, and bring to boil. cook down about 2 minutes..
6. Add butter, stirring till melted. Remove from heat and stir in dill weed. Pour sauce over chicken and serve..
7. Recipe tweaked from a magazine. Not sure if it was Good Housekeeping or Family Circle.

Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Place chicken thighs in a resealable plastic bag; cover with pickle juice. Brine the chicken in the pickle juice overnight with some brown sugar as well. When you're ready to grill remove the chicken from the bag and get rid of the brine. Remove the chicken from the brine and rinse it under cool water to remove any salt, seeds, or dill clinging to it.