Recipe: Pickle-Brined Chicken Thighs - Western Living Magazine
Turn pickle brine into a flavour-packed marinade. Grill, bake or skillet-cook these easy, juicy chicken thighs everyone will love.
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Cooking tools:
- Grill
- Instant-read thermometer
- Pastry brush
- Zip-top bag
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Aluminum foil
Ingredients
- 8 to 12 chicken thighs (with or without skin and bone)
- 1 to 2 cups dill pickle brine
- 1 tbsp grainy or Dijon mustard
- 1 garlic clove, crushed
- Freshly ground pepper, to taste
- Vegetable oil, for cooking
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