dill pickle chicken

dill pickle chicken

Print Friendly, PDF & Email

Dill Pickle Chicken Recipe

Never tasted dill pickle chicken? Well, then get ready for explosive favors! Nothing better than chicken with pickles! Yes, you can reuse dill pickle juice! This dill pickle chicken recipe is so easy. You throw the chicken into a zip lock bag with pickle juice. Refrigerate overnight, then have it ready to prepare for dinner the next day. 

Chicken with Pickles

I’m always looking for new ways to do chicken. And, this chicken pickles is yet another winner. Simple. Tasty. And, with that dill pickle twist! Another unique part of this recipe is the scoring of the chicken breast. It lets those pickle juices seep deep into the meat.

You can use this recipe with bone-in and other cuts of chicken. You’ll just need to adjust your cooking time to accommodate this change. A good rule of thumb for doneness would be an internal temperature of 165 degrees.

Reuse Pickle Juice

Oh, pickle juice! Such a glorious liquid. And, there are so many ways that you can reuse pickle juice! So, don’t throw out the pickle juice. Recycle it. This dill pickle chicken recipe is just one way you can use. And, chicken with pickles is a fabulous combo. In fact, when I go to my fave fast food, Chick Filet, I order chicken nuggets and several extra sides of dill pickeles. 

Pickle juice can be used for things like in your mac and cheese (just a dash! It brightens flavors!), to re-pickle things like zucchini, carrots, cucumbers. Just put them in the pickle juice jar and let them hang out a few days, then you have tasty munchies. For more ways to reuse pickle juice, check out this article from Bon Appetite!

Here’s another great cheeekin recipe! Pineapple Enchilada Slow Cooker Chicken!

dill pickle chicken

dill pickle chicken

dill pickle chicken

Yield: 4-6 servings

Never tasted dill pickle chicken? Well, then get ready for explosive favors! Nothing better than chicken with pickles! Yes, you can reuse dill pickle juice!

Ingredients

  • 4 large thick chicken breasts, 2 ½ to 3 lbs , boneless and skinless, scored diagonally about ¼” deep
  • 1 cup pickle juice, from store-bought dill pickles or kosher dills
  • 2 Tbl. coconut oil
  • 1 ½ tsp. sea salt
  • ½ cup chicken broth
  • Cooking spray, canola
  • 24-30 dill pickles
  • 1 tsp. coarse ground pepper

Instructions

Put the scored chicken breasts in a zip lock bag with the pickle juice and marinade over night or at least 3 hours.

Remove, shake off excess juice and sprinkle salt on each side. In a large cast iron skillet over medium high heat, add the coconut oil. Pan sear the breasts on each side until a nice golden brown, about 2-3 minutes each side.

Remove to a parchment paper covered cookie sheet. Cover with doubled foil. Bake in a preheated 400 oven about 25-30 minutes.

Meanwhile, let the skillet cool a couple of minutes then deglaze skillet with the chicken broth and put aside for serving, if desired.

When done, remove the chicken, keep covered, and let it rest about 5 minutes. Before serving, give a light coating of cooking spray, add pickles to the tops of the chicken, pepper and serve immediatel


dill pickle chicken

2 Comments

  1. Can I make this with “chicken backs” Miss Ally? (LOL!) Drat, I just drained a jar of dill pickle juice tonight (what was I thinking?) Dills are on my grocery list for tomorrow, for this and for Bloody Mary’s this weekend. 🙂 What a wonderful flavor concoction you’ve come up with — AGAIN! xo

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.