Grilled Dill Pickle Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Dill pickle juice: Adds a tangy, briny flavor to the chicken.

Olive oil: Helps to coat the chicken and keep it moist during grilling.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a subtle sweetness.

Paprika: Adds a smoky, slightly spicy flavor and beautiful color.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a touch of heat and balances the flavors.

To ensure your chicken thighs are extra juicy and flavorful, make sure to pat them dry with paper towels before placing them on the grill. This helps achieve a nice, crispy skin. Additionally, when marinating, use a resealable plastic bag to evenly coat the chicken with the dill pickle juice mixture, and occasionally massage the bag to distribute the marinade thoroughly.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• dill pickle juice - Substitute with lemon juice and water: Mix equal parts lemon juice and water to mimic the acidity and tanginess.

• dill pickle juice - Substitute with apple cider vinegar: It provides a similar tangy flavor, though it will be slightly sweeter.

• olive oil - Substitute with vegetable oil: It has a neutral flavor and similar cooking properties.

• olive oil - Substitute with canola oil: It is also neutral in flavor and has a high smoke point.

• garlic powder - Substitute with fresh garlic: Use minced fresh garlic for a more intense garlic flavor.

• garlic powder - Substitute with garlic salt: Be cautious with additional salt as garlic salt contains salt.

• onion powder - Substitute with finely chopped onions: They provide a similar flavor, though they will add texture.

• onion powder - Substitute with shallot powder: It has a milder, sweeter flavor that can complement the dish.

• paprika - Substitute with smoked paprika: It adds a smoky flavor in addition to the mild heat.

• paprika - Substitute with cayenne pepper: Use sparingly as it is much spicier than paprika.

• salt - Substitute with soy sauce: It adds saltiness along with umami flavor.

• pepper - Substitute with white pepper: It has a slightly different flavor but provides the same heat.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to soggy skin and bacterial growth.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and moisture.
• Store the wrapped or containerized chicken thighs in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.
• For longer storage, place the chicken thighs in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This will help you keep track of how long the chicken thighs have been stored.
• When ready to reheat, thaw frozen chicken thighs in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the chicken thighs in an oven preheated to 350°F (175°C) for about 20 minutes, or until they reach an internal temperature of 165°F (74°C). This ensures they are heated through without drying out.
• Alternatively, you can reheat the chicken thighs on the grill over medium heat for about 5-7 minutes on each side, or until they are heated through. This method helps to retain the grilled flavor and texture.
• Avoid microwaving the chicken thighs as it can make the skin rubbery and the meat unevenly heated. If you must use a microwave, do so on a low setting and check frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the leftover chicken thighs in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the chicken is warmed through.

• For a quick reheat, use the microwave. Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy skin, use a skillet. Heat a small amount of olive oil over medium heat. Place the chicken thighs skin-side down and cook for 3-4 minutes until the skin is crispy and the chicken is heated through.

• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat. Place the chicken thighs on the grill and heat for about 5 minutes on each side, or until warmed through.

• Use an air fryer for a quick and crispy reheat. Preheat the air fryer to 350°F (175°C). Place the chicken thighs in the basket, making sure they are not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the dill pickle juice, olive oil, garlic powder, onion powder, and paprika.

• Tongs: Handy for turning the chicken thighs on the grill.

• Grill: Preheat this to medium-high heat for cooking the chicken thighs.

• Meat thermometer: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.

• Basting brush: Optional, but useful if you want to brush on additional marinade while grilling.

• Cutting board: Place the chicken thighs on this when seasoning with salt and pepper before grilling.

• Knife: Use this to trim any excess fat from the chicken thighs if necessary.

• Plate: Serve the grilled chicken thighs on this once they are cooked.

• Plastic wrap: Cover the mixing bowl with this while marinating the chicken in the refrigerator.

• Measuring spoons: Measure out the garlic powder, onion powder, and paprika accurately.

• Measuring cup: Measure the dill pickle juice and olive oil accurately.

Marinate in advance: Prepare the marinade and chicken thighs the night before to save time on the day of cooking.

Use a zip-top bag: Marinate the chicken in a zip-top bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while you season the chicken to save time.

Batch cooking: Grill extra chicken thighs to use in meals throughout the week.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is done.