Chicken Marinated in Pickle Brine

A friend of mine had told me that I threw my chicken in pickle brine and let it soak, that it would be the best chicken I ever, ever ate. I really wanted to try it, but I am hard pressed to part with my brines... because I use all my brines in my bloody mary. It was just my luck then, when my mother-in-law gave me some of her extra brine!

On a dreary Friday afternoon, I decided the time had come to soak my chicken in pickle brine. Of course, me being me and all, I couldn't just leave it alone. I had to also add a little leftover brine I had from my pickled beets as well. It's all brine in the end, right?!?!

One thing I will admit is that the beet brine's color made the whole marinade look a little gross... it made it look like chicken juice. I thought this was really funny.

See? Isn't something about this really funny? 

Anyway, I let it marinate alllllll day long and when I was ready to cook them, I put a little olive oil in my pan. Over medium high heat, I let them cook five minutes on each side, turning only once. 

I like them to get a nice, crispy skin on the outside. 

Once they have gone five minutes on each side, I pop them in the oven for about 30 minutes on 350 degrees. 

Works like a charm every time! 

I served them with a side of cornbread and a salad. 

Billie's Pickle Brined Chicken 

Time: 40 minutes (plus all day to marinate) | Serves: 2-4 depending on sides | Difficulty: Easy 

You Will Need:

4 chicken thighs (sure, use breasts if you like, but you are missing out!) 

Pickle brine...and a little beet brine or whatever other brine you have on hand. Enough to cover chicken

Olive oil 

Method: 

When you wake up in the morning, throw your chicken in the pickle brine. It'll be ready by the time you want eat dinner. 

Preheat your oven to 350 degrees. 

In a heavy skillet, heat a couple tablespoons of olive oil over medium high heat. Remove your chicken from the brine and discard the brine. 

Add your chicken to your hot pan and allow it cook for five minutes on each side, turning once. This should give it a really nice crispy skin. 

Since I use cast iron, I just take my whole pan and transfer it right into the oven. Allow the chicken to cook for 30 minutes in the oven or until the internal temperature reaches 160 degrees. 

Serve with cornbread and a salad and watch it disappear. MAGIC!