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Low-Carb Dill Pickle Brined Chicken Thighs

Tender, juicy chicken thighs marinated in a tangy dill pickle brine create a mouthwatering dish that's bursting with flavor. This low-carb recipe is perfect for anyone following a ketogenic diet or simply looking for a delicious meal that's as easy as it is satisfying.
Course Dinner
Cuisine American
Keyword Keto Chicken Recipe, Low-Carb Dill Pickle Brined Chicken Thighs, Low-Carb Dinner, Pickle Brined Chicken
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 4 people
Calories 250kcal

Equipment

  • Resealable plastic bag
  • Paper towels
  • Ovenproof skillet
  • Measuring cups and spoons
  • Cooking thermometer

Ingredients

  • 4 chicken thighs, bone-in and skin-on about 1.5 lbs / 680 g
  • 1 cup dill pickle juice 240 ml
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil 15 ml
  • 1 teaspoon dried dill 1 g
  • ½ teaspoon smoked paprika 1 g
  • ¼ teaspoon ground black pepper 0.5 g
  • Salt to taste

Instructions

  • In a large resealable plastic bag, combine the dill pickle juice, minced garlic, dried dill, smoked paprika, and black pepper. Seal and shake the bag to mix the ingredients.
  • Add the chicken thighs to the bag, ensuring they are fully submerged in the brine. Seal the bag and refrigerate for at least 2 hours, or overnight for a more intense flavor.
  • Preheat your oven to 375°F (190°C).
  • Remove the chicken thighs from the brine and pat them dry with paper towels. Discard the brine.
  • Season the chicken thighs with salt to taste.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat.
  • Once the oil is hot, add the chicken thighs skin-side down and sear for 2-3 minutes until the skin is golden and crispy.
  • Flip the chicken thighs over and transfer the skillet to the preheated oven.
  • Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  • Remove the chicken from the oven and let it rest for 5 minutes before serving.

Notes

For a crispier skin, broil the chicken thighs for an additional 2-3 minutes at the end of cooking.
If you have a sensitivity to sodium, consider using a low-sodium dill pickle juice.
The brining time can significantly impact the flavor and tenderness of the chicken, so don't skip this step.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 250kcal | Carbohydrates: 1g | Protein: 20g | Fat: 18g | Net Carbs: 1g