Grilled Dill Pickle Chicken Thighs

The ultimate summer grilling sensation: tangy, herby, and irresistibly flavorful Grilled Dill Pickle Chicken Thighs! The combination of buttermilk, fresh dill, and pickle juice creates an addictively zesty twist on traditional grilled chicken – perfect for backyard barbecues, picnics, or simply a dinner that’s sure to impress.

Ready Time

2 hrs 30 mins

Yields

9 servings

Ingredients

9 bone-in, skin-on chicken thighs
1 1/2 cups buttermilk
1/4 cup kosher salt
1/4 cup granulated sugar
1/4 cup chopped fresh dill
2 tbsp black pepper
2 tbsp garlic powder
1 tsp paprika
1/4 cup chopped fresh chives
1/4 cup finely chopped fresh parsley
2 cups pickle juice
2 tbsp olive oil

Instructions

Preheat your grill to medium-high heat. In a large bowl, whisk together the buttermilk, kosher salt, granulated sugar, chopped fresh dill, black pepper, garlic powder, paprika, chopped chives, and chopped parsley.

Add the chicken thighs to the bowl and toss to coat evenly.

Make sure each piece is fully submerged in the marinade, then cover the bowl with plastic wrap. Refrigerate the chicken for at least 2 hours or overnight, flipping the thighs halfway through.

Remove the chicken from the refrigerator 30 minutes before grilling to let it come to room temperature.

Remove the chicken from the marinade, allowing any excess to drip off. Place the thighs on the grill and cook for 5-7 minutes per side, or until they reach an internal temperature of 165°F.

While the chicken is cooking, whisk together the pickle juice and olive oil in a small bowl.

Once the chicken is cooked, brush the pickle juice mixture evenly over both sides of each thigh. Let the chicken rest for 5 minutes before serving.

Notes

Before marinating, make sure to pat the chicken thighs dry with paper towels to help the marinade adhere. You can adjust the amount of garlic powder and paprika to your taste, and if you prefer a stronger dill flavor, add more chopped fresh dill to the marinade.

If you can’t find pickle juice, you can substitute it with a mixture of equal parts water and white vinegar, but keep in mind the flavor won’t be as intense.

To ensure the chicken cooks evenly, make sure the grill is at a consistent medium-high heat, and don’t overcrowd the grill. For crisper skin, pat it dry with paper towels before grilling, and don’t flip the thighs too many times.

Let the chicken rest for a few minutes before serving to allow the juices to redistribute, making it extra tender and juicy.