Finding new ways to jazz up plain grilled chicken can feel like an upward battle, especially when you’re cooking for the family multiple times a week. You want something that’s different enough to keep everyone interested, but not so complicated that it turns into a kitchen disaster on a busy Tuesday night.
That’s where this dill pickle grilled chicken comes in to save the day. It’s tangy, flavorful, and surprisingly easy to make, plus it uses ingredients you probably already have sitting in your fridge right now.
Why You’ll Love This Dill Pickle Grilled Chicken
- Juicy, flavorful chicken – The pickle juice brine keeps the chicken incredibly moist and adds a tangy flavor that makes every bite interesting and delicious.
- Simple ingredients – You probably already have most of these pantry staples at home, and the pickle juice gives you a great way to use up that leftover brine instead of throwing it away.
- Easy preparation – Just marinate the chicken in pickle juice, grill it up, and serve with the creamy dill sauce – no complicated techniques required.
- Perfect for pickle lovers – If you’re someone who loves pickles, this recipe takes that briny, tangy flavor and turns it into a complete meal that satisfies those pickle cravings.
- Great for meal prep – The marinated chicken grills up quickly and keeps well in the fridge, making it perfect for weeknight dinners or weekend meal prep sessions.
What Kind of Chicken Should I Use?
Chicken thighs are definitely the way to go for this recipe since they stay juicy and tender on the grill, unlike chicken breasts which can dry out easily. You can use bone-in thighs if that’s what you have, but boneless will cook more evenly and be easier to eat. If you’re set on using chicken breasts, just keep a close eye on them and don’t overcook – they’ll need less time on the grill than thighs. Either way, make sure your chicken is at room temperature before grilling for the most even cooking.
Options for Substitutions
This pickle-packed chicken recipe is pretty forgiving when it comes to swaps:
- Chicken thighs: You can definitely use chicken breasts instead, but keep in mind they’ll cook faster and can dry out more easily. Reduce your grilling time and check for doneness earlier.
- Pickle juice: Any pickle juice works here – dill, sweet, or even jalapeño pickle juice for extra heat. If you’re out of pickle juice, mix 2 cups water with 3 tablespoons white vinegar and 2 tablespoons salt.
- Fresh dill: Dried dill works fine too – just use 1 teaspoon instead of the tablespoon since dried herbs are more concentrated. You could also try fresh parsley or chives for a different herb flavor.
- Mayo: Greek yogurt makes a lighter substitute, or you can use sour cream. The sauce will be a bit tangier but still tasty.
- Pickle spears: Any pickles you have on hand work great – chips, whole pickles, or even relish. Just adjust the amount to your taste preference.
Watch Out for These Mistakes While Grilling
The biggest mistake when making pickle-brined chicken is not marinating long enough – aim for at least 4 hours or overnight to let that tangy pickle juice really penetrate the meat and tenderize it properly.
Another common error is grilling over heat that’s too high, which will char the outside while leaving the inside undercooked, so keep your grill at medium heat and use a meat thermometer to ensure the thickest part reaches 165°F.
Don’t skip patting the chicken dry before grilling, as excess pickle juice on the surface can cause flare-ups and uneven cooking, and always let the chicken rest for 5 minutes after grilling to keep those juices locked in.
For extra flavor, save some of that pickle juice marinade (that hasn’t touched raw chicken) to brush on during the last few minutes of grilling.
What to Serve With Dill Pickle Grilled Chicken?
This tangy, flavorful chicken pairs perfectly with classic summer sides that can handle its bold pickle flavor. I love serving it with creamy coleslaw or potato salad – the cool, creamy textures are a great contrast to the zesty chicken. Grilled corn on the cob or roasted potatoes work really well too, since they soak up any extra pickle juices from the chicken. For something lighter, a simple cucumber salad or fresh tomato slices help balance out all that delicious pickle goodness.
Storage Instructions
Refrigerate: Your dill pickle grilled chicken will keep perfectly in the fridge for up to 4 days in an airtight container. I like to slice it up right after cooking and store it that way – makes it super easy to grab for salads, sandwiches, or just snacking throughout the week.
Freeze: This chicken freezes really well for up to 3 months! Let it cool completely, then wrap individual pieces in plastic wrap or store in freezer bags with the air pressed out. I often double the recipe just so I can freeze half for busy weeknights.
Warm Up: To enjoy your leftover chicken, you can eat it cold straight from the fridge (it’s great in wraps this way!) or gently warm it in the microwave for 30-60 seconds. If reheating from frozen, thaw it overnight in the fridge first, then warm as needed.
| Preparation Time | 60-480 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 75-500 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 130-150 g
- Fat: 140-160 g
- Carbohydrates: 10-15 g
Ingredients
For the chicken:
- 8 to 10 boneless, skinless chicken thighs
- 2 cups pickle brine
- 2 tbsp extra virgin olive oil
- Salt
- Black pepper
For the dipping sauce:
- 1 cup mayonnaise
- 1 tbsp chopped fresh dill
- 2 dill pickle spears, minced
- 1 tsp onion powder
- 1/2 tsp garlic powder
Step 1: Brine the Chicken Thighs
- 8 to 10 boneless, skinless chicken thighs
- 2 cups pickle brine
Place the boneless, skinless chicken thighs in a large ziplock bag or a container with a fitted lid.
Pour the pickle brine over the chicken, ensuring all pieces are submerged.
Seal the bag or cover the container, then refrigerate for at least 1 hour and up to 8 hours.
Brining helps tenderize the chicken and infuses it with flavor.
Step 2: Prepare Chicken for Grilling
- brined chicken thighs from Step 1
- 2 tbsp extra virgin olive oil
- salt
- black pepper
Preheat your grill to high heat.
Remove the chicken from the pickle brine (from Step 1) and pat each piece dry with paper towels.
Drizzle extra virgin olive oil over the chicken thighs and rub to coat evenly.
Generously season both sides of the chicken with salt and black pepper.
I like to let the chicken sit at room temperature for about 10 minutes to take the chill off before grilling—it helps cook more evenly.
Step 3: Grill the Chicken
- oil-rubbed, seasoned chicken thighs from Step 2
With your grill preheated, turn one half of the grill off and leave the other half on high heat to create two heat zones.
Place the prepared chicken thighs on the high-heat side and grill for several minutes until they release easily and you see grill marks.
Flip and grill the other side until marked as well.
Once both sides have grill marks, transfer the chicken to the cooler, unlit side of the grill, and continue cooking over indirect heat until the internal temperature reaches 165°F.
If your grill doesn’t allow for two zones, simply lower the heat to finish cooking.
Remove the chicken from the grill and let it rest for a few minutes before serving—this keeps the meat juicy.
Step 4: Make the Dill Pickle Dipping Sauce
- 1 cup mayonnaise
- 1 tbsp chopped fresh dill
- 2 dill pickle spears, minced
- 1 tsp onion powder
- 1/2 tsp garlic powder
While the chicken is grilling, mix together the mayonnaise, chopped fresh dill, minced dill pickle spears, onion powder, and garlic powder in a bowl.
Stir well until the dipping sauce is thoroughly combined and creamy.
I sometimes add a pinch of extra pickle juice to this sauce for a tangier flavor!
Step 5: Serve and Garnish
Serve the grilled chicken thighs with the dill pickle dipping sauce on the side.
For extra brightness and flavor, sprinkle additional chopped fresh dill and minced pickles over the top as a garnish.
Enjoy your delicious meal!
