Pickle Brined Chicken Thighs with Dill Pickle Salsa Verde
Never throw away leftover pickle brine again because it’s the secret ingredient to these juicy, tangy chicken thighs. Plus a pickle-y salsa verde recipe that complements the chicken perfectly.
or read on for step-by-step instructions with photos
How does brining enhance flavor?
Brining is one of the easiest and best ways to enhance the flavor of meats like chicken. By using leftover pickle brine that’s just sitting around in your fridge, you can add a tangy twist to food rather than pouring it down the drain.
There are a couple of reasons why brined chicken tastes so good:
First, during the soaking process, the brine works its way into the chicken imparting dill pickle flavor along with salt, seasoning it from within.
Second, the salt alters the protein structure of the chicken, so it has better moisture retention during cooking and becomes slightly tenderized. This results in juicier, more succulent meat.
This simple method yields phenomenal results with a byproduct most of us already have at home.
For this recipe, we’re going to cut the dill pickle liquid with my all-purpose brine to mellow out the tangy flavor. This step is optional though, as I’ve brined my chicken in straight pickle brine before, and it’s just more intense. It depends on your taste.
So read on to find out how to make use of this underutilized, and precious ingredient.
What you’ll need
Ingredients
8 skin-on boneless chicken thighs
For the brine
2 cups dill pickle brine
2 cups cold water
2 tablespoons salt
1 tablespoon sugar
½ teaspoon black peppercorns
2 bay leaves
2 cloves garlic, crushed
½ bunch dill
For the salsa verde
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
1 bunch green onions, finely chopped
3 dill pickles, chopped
1 lemon, zested and juiced
1 clove garlic, finely minced
2 tablespoons dill pickle brine
enough extra virgin olive oil to cover salsa verde (about ¼ cup)
Equipment
Knife & cutting board
Pot & mixing bowl
Something to brine the chicken in such as a large pot or bowl
Stovetop, oven, air fryer, or barbecue grill to cook the chicken
Makes: 4 portions (2 thighs each)
Prep: 20 min + 24 hour brine time
Cook: 30 min
How to make it
Step 1
Make the brine.
Start by making the all-purpose brine. Combine salt, sugar, peppercorns, bay leaves, garlic, and dill into a pot. Add the water and bring it up to a boil to ensure the salt and sugar dissolves, then take it off of the heat.
Then, add the pickle brine to the all-purpose brine and wait until it has cooled down to room temperature.
Step 2
Brine the chicken.
Then, place the chicken in the brine and cover it with something to weigh it down, such as a plate. Refrigerate for 24 hours.
Step 3
Make the salsa verde.
Combine the chopped parsley, dill, green onions, pickle, garlic, pickle brine, and lemon zest & juice into a bowl and mix. Then, add enough extra virgin olive oil to cover the herbs, it should pool when a spoon is pressed into the mixture.
The salt from the pickles and brine will season the salsa verde so taste it before adding any additional salt. Then, adjust with more lemon, pickle brine, and salt to taste.
You can make the salsa verde a day ahead or on the same day as cooking the chicken. I prefer to make it the day before because it gets more flavorful after sitting overnight.
Step 4
Remove chicken from the brine and cook.
Pull the chicken out of the brine after 24 hours. Drain on a rack if possible or on a paper towel-lined tray or plate. Thoroughly pat the chicken dry with a paper towel so it can form a nice crust during cooking.
Then cook the chicken with a high-heat method of your choice. I pan-seared mine in a cast iron skillet until golden brown and cooked through.
Alternatively, you could grill, air fry, or bake them on a sheet tray for about 20 minutes at 400F.
Step 5
Serve.
Serve with the salsa verde spooned on top and more on the table to share.
Serve with the salsa verde spooned on top and more on the table to share. I served my chicken with roasted and marinated Mediterranean vegetables pictured below.
It could also go well with creamy polenta, potato wedges, or a chopped salad.
My tips
Dry thoroughly - pat the chicken with paper towels and allow it to dry as much as possible to achieve the best crust and caramelization during cooking.
Take it camping - brined chicken can be transferred to a zip-top bag, frozen, and taken along on camping trips to grill over a campfire.
How to use leftovers - turn leftover chicken into a chicken salad for sandwiches or add it to your favorite salads. leftover salsa verde can be used as a salad dressing.
Process the salsa verde - use a food processor to quickly chop all the ingredients for the salsa verde, keep it in mind that it will have a smoother texture than hand-chopped.
Substitutions
Chicken - thighs can be substituted for breasts, drumsticks, or wings. To brine a whole chicken, leave it in the brine for at least 48 hours, up to 72 hours depending on the size.
Pickle Brine - you can use other types of leftover pickle brine such as pickled onion, bread & butter pickle, pickled jalapeno, or olive brine, but consider the alternate flavor profiles of each and adjust the amount accordingly. For example, I would do a 1:5 ratio of pickled jalapeno juice to all-purpose brine.
Salsa Verde - feel free to add other herbs such as basil, chives, or cilantro. Other briny ingredients such as capers or pickled onions would work well in addition to or instead of the dill pickles.
If you love tangy green sauces, try my zhoug recipe, it’s a Middle Eastern-style spicy cilantro sauce, so good!
Storage
Store leftover cooked chicken in an airtight container or zip-top bag in the fridge for up to 3 days or in the freezer for up to 3 months.
Take leftover uncooked chicken out of the brine and store it in an airtight container or zip-top bag for up to 2 days in the fridge or 3 months in the freezer.
Store leftover salsa verde in an airtight container in the fridge for up to 3 days.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
I recently pickle-brined some chicken wings and cooked them in the air fryer, unsurprisingly they turned out so crispy and delicious.
I used straight pickle brine so they were tangier than these thighs were. Served with some hot sauce on the side, they were extremely addictive and could make a great game-day snack.
And if you're looking for a delicious wing sauce, check out my maple brown butter hot sauce recipe for a tasty variation on classic buffalo sauce.
Summary
Pickle Brined Chicken Thighs with Salsa Verde Recipe
Don’t waste that leftover pickle brine! It’s the secret ingredient to these deliciously tangy & juicy chicken thighs.
Makes: 4 portions (2 thighs each)
Prep: 20 min + 24 hour brine time
Cook: 30 min
Ingredients
8 skin-on boneless chicken thighs
For the brine
2 cups dill pickle brine
2 cups cold water
2 tablespoons salt
1 tablespoon sugar
½ teaspoon black peppercorns
2 bay leaves
2 cloves garlic, crushed
½ bunch dill
For the salsa verde
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
1 bunch green onions, finely chopped
3 dill pickles, chopped
1 lemon, zested and juiced
1 clove garlic, finely minced
2 tablespoons dill pickle brine
enough extra virgin olive oil to cover salsa verde (about ¼ cup)
Instructions
Prep brine. Combine brine ingredients except for pickle brine in a pot. Bring to a boil to dissolve the salt and sugar. Remove from heat then mix in the pickle brine. Let it cool to room temperature.
Brine chicken. Submerge the chicken in the brine and weigh it down with a plate. Refrigerate for 24 hours.
Make salsa verde. Mix the salsa verde ingredients in a bowl, adding enough extra virgin olive oil until it covers the herbs. Adjust with more lemon, pickle brine, and salt to taste. Make a day ahead or on the same day as cooking chicken.
Cook chicken. After 24 hours, remove the chicken from the brine and drain. Pat dry with paper towels. Cook using a high-heat method such as pan-searing in a cast iron skillet, grilling, air frying, or baking at 400°F for about 20 minutes.
Serve. Serve the chicken with your favorite side dishes, topping it with salsa verde and offering extra on the side.
Top Tips
Dry the chicken thoroughly with paper towels for the best crust and caramelization.
Brined chicken is great for camping - freeze it in a zip-top bag and grill over a campfire.
Use leftovers in chicken salad sandwiches or add to salads. Leftover salsa verde works well as a salad dressing.
How do you use your leftover pickle brine? Share your ideas in the comments below.
Enjoy!
