Pat chicken dry with paper towels and season with salt and pepper. In a resealable plastic bag, combine chicken and pickle juice. Refrigerate at least 2 hours or up to overnight.

Set grill or grill pan to medium-high. Slice zucchini lengthwise into 1/2"-thick planks. Halve bell peppers and remove the stems and seeds. To a large bowl, add zucchini and pepper halves. Toss with 3 tablespoons oil and Italian seasoning. Season with salt and pepper.

Remove chicken from marinade and pat dry. Brush chicken with remaining 2 tablespoons oil. Grill chicken until internal temperature reaches 165 degrees F on an instant-read thermometer, 12 to 15 minutes, flipping halfway through cooking. Reserve approximately 1 lb. cooked chicken thighs for Smashed Pickle Chicken Salad.

Transfer vegetables to grill. Cook bell peppers 6 to 8 min. per side and cook zucchini 3 to 4 min. per side, until vegetables are charred and softened. Let vegetables cool slightly. Cut bell peppers into strips and zucchini into pieces. Serve chicken with grilled vegetables.

Source: Hannaford fresh Magazine, May June 2025