Pickle Brined Chicken Thighs
10 mins prep
55-60 mins to cook
930 (with skin)
541 (without skin)
About this Recipe
The dill pickle juice adds a wonderful briny flavor to this recipe. If you find the finished flavor is too strong for your tastes, it can be tempered by adding additional chicken broth when making the pan sauce.
- 2 Tbsp. extra virgin olive oil, divided
- 3-4 cloves fresh garlic, minced
- 8 bone-in chicken thighs (approximately 3 lbs.)
- Freshly ground black pepper, to taste
- ½ cup dill pickle juice
- 1½ cup organic chicken broth, divided
- Salt, to taste (optional)
- 3 Tbsp. fresh parsley, chopped (optional)
- You can also do this with wings, or even chicken breasts. Just be sure to adjust your macros.
- When you’re done with the pickles, you can consolidate the juice into an empty jar or reuse a vinegar container.
- I don’t suggest you substitute bouillon for the broth, it will likely end up being TOO salty.
- Leave the skin on to cook, but if you want you can remove it and not eat it. This will change your macro profile considerably.
Nutrition (SKIN EATEN)
- Fat 68% 68%
- Carbs 1% 1%
- Protein 31% 31%
Nutrition (SKIN NOT EATEN)
- Fat 38% 38%
- Carbs 2% 2%
- Protein 60% 60%
Step by Step Instructions
In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
Serve chicken thighs over a bed of cauliflower rice or with cauliflower mash and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter.
Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns. Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.