Pickle Chicken
Elevate your weeknight dinner game with this bold and flavorful Pickle Chicken recipe, a mouthwatering fusion of tangy and savory flavors. Juicy, bone-in, skin-on chicken thighs are marinated in zesty pickle brine, infusing them with a punch of brightness and tenderness. A perfect blend of spices—garlic powder, onion powder, paprika, and more—coats the chicken, creating a golden, crispy crust when seared to perfection. A drizzle of honey adds just the right touch of sweetness, balancing the tangy brine and smoky spices. Baked to juicy, tender perfection, this dish is easy to prepare yet packed with gourmet-level flavor. Garnish with fresh dill for a pop of herbal freshness, and serve alongside roasted vegetables, rice, or a crisp salad for a complete, unforgettable meal. Perfect for pickle enthusiasts and adventurous eaters alike, this Pickle Chicken is bound to become a unique standout in your recipe rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on preferred)
- 1.5 cups Pickle brine
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh dill (optional, for garnish)
Instructions
Place the chicken thighs in a large resealable plastic bag or a shallow dish.
Pour the pickle brine over the chicken, ensuring the thighs are fully submerged. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight to marinate.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Remove the chicken from the brine and pat dry with paper towels. Discard the marinade.
In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper.
Rub the spice mixture evenly over each chicken thigh to coat well.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, sear the chicken thighs skin-side down for 3-4 minutes until golden brown.
Flip the chicken thighs and drizzle the honey over them. Transfer the skillet to the prepared baking sheet or use an oven-safe skillet for baking.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly chopped dill if desired, and serve warm with your favorite sides.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 5803 mg | 252% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 34.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
