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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
    • Episodes
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
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    • Better Beauty
  • Contact
    • Work with Me
    • Contact

Dill Pickle Brined Crispy Chicken

This Dill Pickle Brined Crispy Chicken recipe from The Whole Smiths is sure to knock your pickle-loving socks off. It’s insanely easy to make and uses minimal ingredients. Kids and grown-ups alike are sure to love it. 

   

Does anyone not love pickles? I mean, I know some people (weirdos) don’t like olives. But pickles? I think it’s a universal love. Our family mows through pickles on a regular basis. Whether we are using them for sandwiches or snacking, they’re gone shortly after buying them.

What to do with all that pickle brine.

All of those empty jars with delicious pickle juice just sitting there though, what to do with it? If you’re like my kids, you can drink straight from the jar. Yes, I’ve caught them doing that. And yes, I’ve told them to knock it off but secretly understood the appeal. It’s this beautiful jar of salty goodness and it’s just going to go to waste?

Well as you know, waste not want not. So I decided to put that pickle brine to use and use it to flavor up some things around here. In particular, this Pickle Brined Crispy Chicken recipe. But it got me thinking.. what else have people used their leftover pickle brine for? Well, a martini for one! It sounds a little strange but when you think of it in terms of a dirty martini, it makes sense. I haven’t tried it but I’d be open for it.

You can also use the leftover pickle brine to pickle other vegetables. Things like cauliflower (break them down into small florets) or pickles will get a tasty makeover after letting them soak for a few days.

And finally you can use it to flavor a variety of homemade vinaigrettes and dressings as a vinegar substitute or add it to the water used to boil pasta or potatoes for an extra pow of infused flavor.

The secret to crispy chicken.

No doubt one of the most enjoyable aspects of this chicken comes in the crispy chicken skin of the chicken thigh. Getting a perfectly crisped chicken ‘do and juicy thigh is a breeze with the right technique. After you have let your chicken thighs marinate in the pickle brine and they are ready to be cooked up, you’re going to want to pat them as dry as possible with some paper towels. The drier the chicken is, the better crust and flavor that will develop.

After you salt your dry chicken thighs, it’s time to get the oil going in an oven-proof pan, I prefer a cast iron or enabled cast iron like this Le Creuset (I love this cooking surface off this one because you can fit a lot onto it). This part is crucial for maximum crust formation. You will want to make sure your oil is plenty hot enough so that when the skin hits the skillet you already have a sizzle going on. But obviously not so hot that it burns. I find that the perfect temperature for this on my stovetop right about medium. Medium-high tends to be a little too hot, but somewhere in between in just right.

Place the chicken thigh skin side down onto the hot skillet and let that chicken sizzle in the pan. Under no circumstances are you to move that chicken for two solid minutes. At 2 to 3 minutes you can use some tongs to take a peek and see where the chicken skin is. It should be crisped and a golden brown, if it is not yet let it sit for another minute until the crust starts to form and you have a uniform golden brown color.

Flip the chicken and cook it in the oven according to the recipe. THEN! You will want to give the chicken a final crisp under the broil, but just for a minute or so, make sure you don’t burn it. And presto, a perfectly crisped thigh.

Everyone loves a juicy thigh.

Once the skin has crisped in the pan on the stovetop, it’s time to move to the next step. Flip the chicken in the pan, let it cook for a minute and add it to a pre-heated oven. Here the thighs will cook thoroughly in their own juices and maximize it’s flavor.

I recommend using an accurate cooking thermometer to indicate how long you’ll want to cook your chicken thighs for. Chicken should be cooked to an internal temperature of 165*F. Once you reach that internal temp, broil the chicken for a minute and remove the pan. Don’t forget the oven mitt!

Remove the chicken from the pan. Let it sit for about 5 minutes before serving an your chicken will be crispy and juicy at the same time.

Side dishes to pair with your Pickle Brined Crispy Chicken. 

As far as side dishes go and creamy mashed potato is perhaps my favorite. While I don’t follow a recipe for one and make it as I go, here’s a recipe similar to how I make mine.

But as we know, we need a great vegetable to go along with this dish and I recommend my Best Ever Brussels as a worthy partner. You can also try my Roasted Carrots and Pine Nuts and an easy addition.

Enjoy the recipe my friends and make sure to tag us @thewholesmiths if you share your creation on social.

Tips:

  • Make sure that your chicken thighs are patted completely dry prior to adding them to a hot pan.
  • My favorite pickles brine to use is from Claussen as it has a deeper level of flavor and saltiness than others.
  • The longer you marinate your thighs, the better. While 8 hours is sufficient, I find 24 hours to bring maximum flavor.

Can I make these with olive brine instead?

Yes, if you have olive brine on hand instead it will work. It will obviously have a different flavor but will work.

I don’t have enough pickle brine, can I add water to it?

Yes. Simply add additional salt and a splash of vinegar. The amounts for that will depend on just how much pickle brine you have. You’re going to have to figure out how much on your own but I’d start with ½ teaspoon.

Can I use other cuts of chicken?

Yes! Any cut of chicken will work for this. You can also use the same cooking technique but will have to adjust cooking times as needed. Just get that temp to 165*.

print recipe

Dill Pickle Brined Crispy Chicken

This Pickle Brined Crispy Chicken recipe from The Whole Smiths is sure to knock your pickle-loving socks off. It’s insanely easy to make and uses minimal ingredients. Kids and grown-ups alike are sure to love it. 
Course: Dinner
Cuisine: American, Dairy-Free, paleo / american / gluten free
Keyword: dill pickle chicken
Author: The Whole Smiths

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 3-4 cups pickle brine
  • 2 tsp salt
  • 2 tbsp avocado oil
  • 1 tbsp chopped dill for garnish

Instructions

  • Marinate the chicken thighs in the pickle prime for 8 - 24 hours. 
  • Preheat the oven to 400*F.
  • Once brined, pat the chicken thighs dry thoroughly with a paper towel. Season the thighs with the salt. 
  • Heat an oven safe skillet over medium high heat (just a smidge above medium is best, but not quite medium high). Add the oil to the pan. 
  • Once the oil is hot, place the chicken thighs skin side down onto the hot pan. Let the chicken thigh cook for 2-3 minutes without moving it. Using a pair of tongs, gently lift a corn or the chicken thigh to see if it is golden brown. If not, cook for an additional minute. 
  • Flip the chicken thighs and cook them for an additional minute. Place the hot skillet into the preheated oven and cook until the chicken has an internal temperature of 165*F, about 15-25 minutes depending on the size of the thighs and how long they were seared.
  • Once at temperature, broil the thighs for one minute to crisp the skin. 
  • Remove the thighs and let them stand for 5 minutes prior to serving. 
  • Sprinkle chopped dill over top to serve. 
did you make this recipe?Tag @thewholesmiths on Instagram

 

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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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  1. Lauren says

    January 12, 2021 at 3:36 pm

    COVID has me making pickles, among other things, on repeat. This is such a good idea, Michelle! I will definitely make it soon! And on the martini front, I can confirm pickle brine is amazing for a dirty martini (either gin or vodka). Delish!

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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Seriously though! Let’s have a stinky convo, h Seriously though!  Let’s have a stinky convo, huh?  As soon as I started cleaning up my food perspective, cleaner personal care products came into my world as well.  I didn’t even really think twice about it before but those worlds tend to collide. So here I am today not only mindful of what I put INTO my body (food) but the stuff I’m putting ONTO my body (products).  Deodorant was the first thing I swapped as the ingredients and effects of traditional anti-perspirants were most alarming to me.  But I was suuuuuuuper hesitant. I was not a person who rarely sweated. I was! In workouts or just through the day. I even carries a travel anti-perspirant in my purse during the day.  And yeah, that end of day weird smell of anti-perspirant “powder fresh” scent mixed with whatever was goin on in my body was... not good. You KNOW what I’m talking about!  So I was reeeeeeally hesitant about switching to cleaner products.  But it really was the best thing ever. It took a some time, I’m not going to lie. It took time to fond the right ones that didn’t irritant my skin and ones that... actually worked!  Today I use Beautycounter’s newly released refillable deodorants as well as Stank Stop from @fatco. I use both and honestly it pretty much comes down to which scent I’m favoring that day, that dictates my choice.  They both work fab for me and don’t leave stains on my clothing, smell nice and don’t irritate my skin.  And here’s what else, I do not sweat NEARLY as much as I used to. I was worried I would be a sweaty pig to put it lightly. But after time, my body adjusted and it’s really not even a problem. And no smell. It works!  And here’s the thing... WE ARE SUPPOSED TO SWEAT PEOPLE! So when we wear anti-perspirant I can imagine that throws off our natural balance.  So if you’ve been hesitant, give it a try!  I linked to the Beautycounter deo in my bio and you can visit @fatco to try theirs out.  Ask any questions in the comments and I’ll get to them for you.  God bless the day I am talk about my body odor (or now lack thereof!) in a public forum. 🙄🥴  https://www.beautycounter.com/michellesmith3?goto=/clean-deo
Unh, ahh Sweet Potato ...Hash. An oldie but good Unh, ahh Sweet Potato ...Hash.  An oldie but goodie.  One of my first recipes to “go viral” was this Sweet Potato Hash. With good reason, it’s so freaking good!  I made it multiple times a week in the early days of this website and it’s kinda trailed off for no good reason.  Time to bring it back.  I’m whipping up a batch tomorrow to use through the week, it reheats perfectly. Just make the hash ahead of time and fry an egg to throw on top day of.  Recipe at the link in my profile. Double the bath and you’re be good to go on breakfasts for the week.  https://www.thewholesmiths.com/bacon-sweet-potato-hash/
🚨SYPB🚨 That’s Save Your Pickle Brine for 🚨SYPB🚨  That’s Save Your Pickle Brine for those of you that are out of the loop.  Then you can make these Pickle Brined Crispy Chicken Thighs and thank me later.  Recipe at the link in my profile. ✌🏼  https://www.thewholesmiths.com/dill-pickle-brined-crispy-chicken/
BRAND NEW RECIPE Pickle Brined Crispy Chicken Y BRAND NEW RECIPE  Pickle Brined Crispy Chicken  Yep. That crispy skin, that pickle-briney goodness, who *doesn’t* love a juicy thigh right up in their face?  That may be a bit intense of a description for chicken... But damn, are these some good chicken thighs.  Recipe at the link in my bio. Save that pickle brine friends!  www.thewholesmiths.com
Bay Areaaaaaa! 🙌🏼 I’m putting together a Bay Areaaaaaa! 🙌🏼  I’m putting together a local, virtual event to support local businesses here in town and I’d love you to attend!  I wanted to put together an event that didn’t *feel* virtual and had some other common components we could enjoy together.  So not only will your ticket include a SIGNED copy of my new book, Real Food Every Day, but you’ll also receive a bottle of wine from @mcgrailvineyards and an awesome cheese / charcuterie box from @charmingfigcatering to enjoy during the demo. Pick up will be at McGrail the day of the event.  All books will be supplied by local indie bookstore, @townecenterbks .  Join us for a fun evening, tag your friends, share this post and let’s join together as community to support our community. 💛  Tickets available at the link in my profile!  https://www.eventbrite.com/e/real-food-everyday-virtual-event-tickets-134461001475  Thank you to our friends at @lovelivermore for their support of this event!  Additional pickup details and Zoom link will be emailed in the days leading up to the event.  @livermoredowntown @cityoflivermore @livermores_latest @livermorevalleywinecountry  #livermore #downtownlivermore @livermorechamber
As I continue on my Comfort Food 2021 Tour... toni As I continue on my Comfort Food 2021 Tour... tonight’s dinner will be these Tomato Basil Baked Eggs smothered on top of a GF Belgian waffle from @josiesbestgf .  And that is how I am choosing to end my week.  How ‘bout you? What’s for dinner? 👇🏼  Are you on the comfort food train too? Also, just a reminder.. comfort food doesn’t need to mean it’s “bad” for you! There’s plenty of wholesome, real food based comfort foods out there. And there’s always Cheetos.  Baked Egg recipe at the link in my bio.  https://www.thewholesmiths.com/tomato-basil-baked-eggs/
Where it started (our first picture together) and Where it started (our first picture together) and (swipe) how it’s going (Thanksgiving this year). 💛  Happy 11 years to Brad and I. The road hasn’t always been easy but I am so proud of the life and family we have built together.  Not only do I love this guy but I really LIKE HIM TOO. He’s not only my husband but my bestie and a wonderful human (better than me for sure). I never thought I’d say this, but there’s no one else I’d rather be locked down with during a pandemic for 11 months.  It’s a good thing we can entertain each other, grow together and while we may bicker at stupid stuff (like Brad’s SHOES LEFT ALL OVER THE HOUSE), we are always, always respectful of each other.  If we can survive this year I think we can survive any upcoming alien invasion, zombie apocalypse or... I don’t know what’s left at this point. Sharknados?  So very excited for our next chapter. Happy anniversary Bradley. ❤️

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