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Grilled Pickle-Brined Chicken Thighs with Vegetables
Ingredients
Pickle juice adds tangy flavor and tenderizes the chicken, making it perfect for quick weeknight grilling. Serve it with charred summer vegetables for an easy, crowd-pleasing meal.
2 1/4 lbs. boneless, skinless chicken thighs
1 cup jarred dill pickle juice
2 medium zucchini
2 red bell peppers
5 Tbsp. olive oil, divided
1 Tbsp. Italian seasoning
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Grilled Pickle-Brined Chicken Thighs with Vegetables

Grilled Pickle-Brined Chicken Thighs with Vegetables

Grilled Pickle-Brined Chicken Thighs with Vegetables
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:27 minutes
directions
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
 
 
 
 
 
 
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